Recipe type: dinner
Chickpea Curry in 15 minutes – super healthy & vegan – Trinity's Conscious
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:
- Chop leek and mushrooms into small pieces and sauté for a couple of minutes in the coconut oil.
- Whilst leek and mushrooms are cooking, slice sweet potato into wafer-thin slices and then toss in the pan.
- Be sure to keep replacing lid on pan, to keep the heat in and allow faster cooking.
- Add coconut milk and chickpeas (strain the chickpeas if they are from a can).
- Add salt.
- Add a heaped teaspoon of your favourite pre-blended curry powder or garam masala. Add more if you prefer a stronger taste.
- Finely grate (or crush with pestle & mortar) ginger and mix in.
- 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).
- 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).
- Enjoy!