Coconut & Chickpea Curry

Hey everyone! In my last post, I wrote about what I ate and promised you the recipe for my delicious coconut and chickpea curry. Well, here it is!

Recipe - Coconut chickpea curry
Double portion with paratha and brown rice

Ingredients (serves 3)

Tomato, 6 vine.
Onion, 1 large.
Garlic, 1 large clove.
Tumeric, 1/2tbsp.
Cumin, 1/2tbsp.
Curry Powder (this is the basic method), 1tbsp.
Broccoli, 1/2 floret.
Carrots, 2 chopped evenly.
Kale, 1 handful.
Chickpeas, 1 can (~400g cooked if not using can).
Coconut cream/milk, 1 small or 1/2 large can (I prefer using a small can of the cream for a thicker sauce).
Vegetable stock/boullion.
Hot sauce (optional).

Method

    1. First up, find yourself a big pan. I use the Pyrex Slow Cook Casserole Pan (link to Amazon) as it allows me to make several portions at once.
    2. Next, you want to heat up the pan with no oil. Whilst it’s heating slice up your tomatoes into 4s or 6s, and dice the onion and garlic. When the pan is hot add the turmeric and cumin and dry fry.
    3. Add the coconut oil to the pan once the spices are fragrant. Allow the oil to heat up before adding the chopped veg, stirring occasionally until browned (5-7mins should do it).
    4. As the tomatoes begin to droop a little, add the stock, cover and allow to simmer for 5-10 minutes. You should see the tomatoes begin to lose their shape.
    5. Take your hand blender/Salter Nutri-Pro(you can do it in batches) and blend up to create an even consistency sauce. Pour it back into the pan and add the coconut cream, curry powder and optional hot sauce. (This is dependent on the curry powder you used too, don’t give in to peer pressure in regards to spiciness, your cooking, your choice! ? )
    6. Add in the carrots and broccoli (chopped into pieces smaller than a golf ball!) pop on the lid and simmer for 10 mins. As it is on the verge of softening add in the kale and chickpeas. Recover. Leave for another 5 minutes.
    7. Serve with your choice of side. I like mine so the veg still has a crunch and the kale is not soggy, however, feel free to alter the timings based on your preferences.
    8. Serve to all your friends, enjoy, bask in their awe. Take Instagram photos and tag @tommleach or #LeanVegan so I can check out your culinary creations! As always, any questions, head over to the Facebook page!

Have your say!

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  1. Pingback: Spaghetti Veganara • The Lean Vegan

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