Latest revision as of 23:10, 20 January 2019

makes: serves 3

Active Time: 45 minutes

Total Time: 45 minutes

From: https://healthiersteps.com/recipe/vegan-chickpea-curry-recipe/

Ingredients

2 tablespoons coconut oil

1/2 medium onion, chopped

3 cloves garlic, minced

1 teaspoon freshly grated ginger

2 spring onions, chopped

2 tablespoons curry powder:

  2 teaspoon turmeric
  2 teaspoon coriander
  1 teaspoon cumin
  1 teaspoon cardamom

1 teaspoon ground paprika

2 sprigs fresh thyme or 1 teaspoon dried

1 medium tomato, chopped

1 medium carrot, diced

2 15-ounce cans chickpeas, or 3 cups cooked

1 14 ounces can coconut milk, or 1 1/2 cups freshly squeezed or 1 1/2 cups veggie broth

1/2 cup water

6 allspice berries, (optional)

1/4 teaspoon Cayenne pepper, or 1 whole Scotch Bonnet Pepper

3/4 teaspoon salt or to taste

Directions

Step 1

Stir in garlic, ginger, spring onion and cook for another minute.

Step 2

Add curry powder, paprika, and thyme. Cook stirring until fragrant, about 2 minutes.

Step 3

Add tomatoes, carrot, chickpeas and stir to coat.

Step 4

Add coconut milk, water, allspice berries. Bring to boil and reduce to simmer for 10-15 minutes or until desired thickness is reached (I like to use the back of a fork and mash some of the chickpeas)

Step 5

Season with salt and pepper.

Step 6

Delicious served with quinoa, rice or gluten-free flat bread