Chickpea Curry Bowl

1: Chop and sauté onion and green bell pepper for the curry.

2: Add curry powder, chickpeas, spices, and coconut milk; stir to combine.

3: Let simmer for at least 10 minutes on medium-low heat.

4: Meanwhile, roughly chop cabbage and add to a saucepan with stock cubes, rosemary, water, and avocado oil.

5: Bring to a boil, then reduce to a simmer for 15 minutes with the lid half on.

6: For tostones, peel and slice green plantains into thick rounds.

7: Fry plantains over medium-high heat for about 3 minutes on each side until bright yellow.

8: Remove from the pan and smash with a flat instrument.

9: Fry again until golden on each side, about 2-3 minutes each side.

10: Place on paper towel lined plate and set aside.

11: Assemble the bowl with avocado and enjoy.