Recipe: SARAH GANDY, Broadcaster | Images: SHAUN CATO-SYMONDS

Recipe excerpt from The Sweet Louise Cookbook 2020 – sweet and savoury favourites raise funds for women with incurable breast cancer. The new 2020 edition of The Sweet Louise Cookbook can be downloaded for $40 from 1 October from

“This super easy, comforting curry was a favourite when I was going through chemo. It was like a wee warm hug in a bowl – lovely, nourishing, and full of goodness. Chickpeas are anti-inflammatory, which is great, especially when you are fighting cancer! It’s vegan, dairy-free and gluten-free so a good one when you’re cooking for lots of needs. It is packed full of protein and fibre and most importantly, it tastes REALLY GOOD. I like to serve it with charred broccoli on the side for some greens, or with wild rice.”


2 tbsp olive oil
1 red onion, thinly sliced
1 garlic clove, crushed
2-3cm piece of root ginger, peeled and grated
½ red chilli, diced (optional)
1 tbsp curry powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1 x 400g tin coconut milk
1 x 400g tin chopped tomatoes
2 x 400g tin of chickpeas, drained and rinsed
1 tsp sea salt flakes
½ tsp freshly ground pepper
zest and juice of 1 lime
garnish with sliced almonds, avocado, fresh coriander

Heat the oil in a medium sized saucepan on a medium heat. Add the onion, garlic and ginger to the pan (and chilli if you are using it) and cook for 4-5 minutes. Add all the spices and cook for a further 30 seconds.

Add the coconut milk, chopped tomatoes and chickpeas and mix until combined. Continue cooking for about another 30 minutes or until it has slightly reduced.

Season with sea salt and pepper.

Finally, stir through the lime zest and juice and most of the chopped coriander.

Serve in bowls topped with the remaining fresh coriander, toasted sliced almonds or nuts of your choice and sliced avocado. You can also serve a side of charred broccoli.

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