Chickpea Curry

Recipe type: dinner

Cuisine: vegan, dairy-free, gluten-free
Serves: 3 bowls

Chickpea Curry in 15 minutes – super healthy & vegan – Trinity's Conscious

Recipe type: dinner
Cuisine: vegan, dairy-free, gluten-free
Serves: 3 bowls
Author: Trinity Bourne
Recipe type: dinner
Cuisine: vegan, dairy-free, gluten-free
Serves: 3 bowls

 

Ingredients

  • 1 leek (medium sized)
  • 200g mushrooms (3 large handfuls)
  • ½ tablespoon coconut oil (or alternative)
  • 1 small sweet potato
  • ¾ can coconut milk (1¼ cup)
  • 200ml passata (between ¾ & 1 cup)
  • ¾ tin chickpeas (1¼ cup)
  • 1 teaspoon sea salt
  • 1 heaped teaspoon curry powder (or garam masala)
  • ½ inch fresh ginger
  • 10 cardamom pods (optional)
  • Large handful of fresh basil leaves

Instructions:

  1. Chop leek and mushrooms into small pieces and sauté for a couple of minutes in the coconut oil.
  2. Whilst leek and mushrooms are cooking, slice sweet potato into wafer-thin slices and then toss in the pan.
  3. Be sure to keep replacing lid on pan, to keep the heat in and allow faster cooking.
  4. Add coconut milk and chickpeas (strain the chickpeas if they are from a can).
  5. Add salt.
  6. Add a heaped teaspoon of your favourite pre-blended curry powder or garam masala. Add more if you prefer a stronger taste.
  7. Finely grate (or crush with pestle & mortar) ginger and mix in.
  8. Optional: Crush cardamom seeds with pestle & mortar - being sure to remove the pods (optional). Add other favourite spices of choice to the pan at this point (perhaps a bit of chilli or ground coriander etc. - not necessary, but nice to play with if you have time and desire).
  9. This should all cook up within 15 minutes. Tear some basil leaves and mix them in right before serving (to retain their vibrancy and taste).
  10. Enjoy!
Facebooktwitterpinterestlinkedinmailby feather
Facebooktwitterpinterestlinkedinmailby feather

Leave a Reply