Everyone should know a good curry recipe. They’re the perfect vegan/vegetarian option for those who are unsure of how to cater for a herbivore friend, plus they’re filling, healthy and bloody delicious.
As for this recipe, as always, I pretty much winged it, and this was the first time I’ve made it exactly like this. That being said, I have to admit that after tasting it, I realised that this is possibly one of the most delicious recipes I have ever created.
Have I missed my calling as an international vegan chef? Unlikely, but still, this Coconut Chickpea Curry is going to knock your socks off!
Coconut Chickpea Curry
Serves two with leftovers.
- 400g can chickpeas, rinsed
- 400g can diced tomatoes
- 400g can coconut cream
- 1 medium sized brown onion
- 3-4 stalks of spring onion (save some of the green ends for garnish)
- 1 (very healthy) tablespoon of minced garlic
- 2 medium potatoes
- 1-2 carrots
- 1 medium zucchini
- ½ cup button mushrooms
- ½ bunch of broccolini
- ¼ teaspoon paprika
- 3 teaspoons curry powder
- 2 cups vegetable stock
- Fresh red chilli to garnish
- Olive oil
- Dice all vegetables (potato, carrot, zucchini, mushroom & broccolini) into smallish cubes and put to the side.
- Dice brown onion and spring onion, put in a pot on medium heat with the garlic, paprika & a dash of olive oil and cook for 3 minutes.
- Add all other vegetables and rinsed chickpeas to the pot and sauté for a further 2 minutes, making sure to stir well. Now is probably a good time to add a good pinch of salt and pepper, too.
- Add diced tomatoes to the pot, then fill up empty can with water and add to pot along with 2 cups of veggie stock.
- Add 3 teaspoons of curry powder, put the lid on and bring to the boil.
- Add coconut cream, then reduce heat to low and simmer uncovered for around 20-30 minutes (or when the potatoes are soft).
- Serve with rice and garnish with fresh red chilli and the green end of the spring onion.
- You can swap out the protein if you don’t like chickpeas – other options include tofu, beans or lentils. Chickpeas are the best though so use them.
- You can also use whatever vegetables you like/have lying around.
- Everyone always goes on about which rice is better for you, white or brown, blah blah blah. I’m no nutritionist, but I don’t think there is much of a difference when it comes to rice. It is a good source of complex carbs and as long as you’re eating it in moderation, then I think it is great for you. I love Jasmine rice and that is what I used in this recipe, but I also love brown rice, so you use whatever you like best!
- Sorry for the dodgy photos. Unlike actual food bloggers who care about their images, I write/shoot my recipes as I go and when I’ve dished up, I can only snap a couple of photos before I am devouring the food. Maybe one day I’ll get better at this.
- I’m a big believer in simmering to get the flavours out, and in this instance when I made the curry, I turned it off after it had been simmering for about 15 minutes because we had to go play soccer. When we got home about an hour later, I put it back on for another 15 minutes and then served. I have no idea if this made it taste so delicious or not, but I thought y’all should know #fulltransparency.