Vegan Chickpea and Tomato Curry

Chickpeas are a great option for vegetarians or vegans who are looking for a good source of protein. The many health benefits of chickpeas make it a great option to add to a meal. I personally don't think chickpeas taste great on their own, as they don't have a lot of flavour. But the good news is there are lots of options and ways of incorporating chickpeas into your diet without them tasting too bland!

This recipe is packed full of nutrition. Don't be put off by the lengthy amount of ingredients. It only looks long because of the spices that are used! ;) Once you start making it, it is really easy. You only need one pot!

Vegan Chickpea and Tomato Curry Recipe

Serves approx 4

Ingredients
1 T coconut oil
1 onion sliced
2 cloves crushed garlic
Approx 3 cm of ginger
1 t ground cumin
2 t ground coriander
1 t tumeric
1 pinch chilli powder

4 (large) or 6 (small) tomatoes roughly chopped (you could use 1 can of tomatoes)
1/2 cup red lentils
3/4 cup coconut cream
1 can of chickpeas (drained)
1/2 head of chopped broccoli
a good handful of spinach

Salt and pepper to season
sesame seeds to garnish

Method

Sweat, garlic, onion, ginger and spices in oil in a large pot until onion is slightly softened.

Add chopped tomatoes and slightly simmer for 10 minutes to let the tomatoes thin out.

Add lentils, coconut cream and broccoli. Continue to simmer until broccoli is tender.

Add drained chickpeas and spinach. Cook out for 5mins

Season with salt and pepper. Served garnished with sesame seeds. Can be served with rice if you wish :)

Enjoy! 

Brit :)

What's for dinner!? - Warm Pumpkin and Chickpea Curry

Warm Pumpkin and Chickpea Curry

This Curry is so easy and quick to make with very little ingredients!

Lately it has been getting pretty cold here! Autumn is here and winter feels like it is not long around the corner!

I have a few pumpkins so thought I would use some for dinner!
You can make this curry as hot or as mild as you like (in terms of spicy-ness)

What you will need :

About half a pumpkin (Roughly 1kg)
1 can chickpeas
2 T chopped Coriander
1 cup coconut milk
1 onion - diced
1T oil

1/2 cup curry sauce ( My one is not very hot which is why I used 1/2 cup, you may want to use 1-2T of yellow curry paste instead - depending on how hot you want it)

Rice:
1 cup long grain rice
1 onion - Diced finely
50g butter
2 cups white stock (I used vegetable)


How to:
Pre-heat oven to 200 degrees Celsius
Chop the pumpkin (Carefully!!) and peel skin off( i find using a peeler works great)
dice into cubes

Roast off in the oven for about 20-30min or until semi tender - Note that they don't need to be completely cooked through at the moment as they will be cooked later :)


While they are cooking we can cook off the rice
Place butter and onion in a small saucepan and sweat off.

Add the rice and coat the rice in the butter

Add the white stock
Cover with a lid and bring to a boil then simmer
This is cooked once the rice is soft to bite and has soaked up all the liquid.

Back to the curry!

Place oil and onion in a large saucepan and sweat off

Add the curry sauce, coconut milk, roasted pumpkin, chickpeas and coriander,

Cover with a lid on a high simmer for about 20 minutes

Finish with cracked pepper for seasoning.

Serve with rice and enjoy!

Brit :)