Curry is one of this family’s favourite dishes and this vegan chickpea curry is a winner here making it our favourite Friday night meal.
After a busy week it can be tempting to reachtakeawaytake away menus, but not only is this incredibly tasty coconut chickpea curry, easy to make (less than 45 minutes including prep time), it is also a far healthier option too.
Made with all round protein-boosting, healthy coconut cream, chickpeas are also excellent source of nutrition: high in fibre, potassium, vitamin C and vitamin B-6, while being low in cholesterol.
- 1 tbsp coconut oil
- 2 onions, diced
- 4 cloves of garlic, thinly sliced
- 4 cm piece of ginger, finely chopped
- 1 fresh red chilli, finely sliced
- 2 x 400 g tins of organic coconut cream
- 1 teaspoon mustard seeds
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1/2 tsp turmeric
- pinch garam masala
- 2 x 400g tins of chickpeas
- 300g of brown basmati rice
- sea salt and freshly ground pepper
- A handful of coconut flakes and a sprig of coriander for the garnish
Heat the coconut oil in a large pan until melted. Add the onion, garlic, ginger and red chilli and cook until ingredients are fragrant and softened.
Add in the coconut cream, mustard seeds, cumin, coriander, turmeric, garam masala and chickpeas. Stir together and cook on a medium heat for 15-20 minutes, stirring regularly.
Cook your brown basmati rice according to the cooking instructions on the packet. When cooked (we like to serve it slightly al dente), drain any excess water and serve with the curry.
Dish the curry up and season.
Sprinkle coconut flakes on the curry and a sprig of coriander to garnish.