Warming chickpea coconut curry

Here it's fall, and so cold that all I'm craving is warming and hearty food, like stews, chilies, curries soups and stuff like that.
And because I like experimenting in the kitchen I made my own rendition of a coconut curry that is hearty, pretty high in protein, oil free and really tasty.
It's not a traditional curry, but I know that at least a few other people besides me love it!
So it has to be good 😄 😉!
Jokes aside, even if this isn't a traditional curry, it is really warming and satisfying and it makes a really good dish for this weather.
The recipe is quite simple and easy to follow too 😊
You can make it in bigger batches and you can freeze it too. It keeps well in the fridge for 4-5 days (if you can resist as much without eating it all 😀)

Ingredients:

650 g (3 cups) chickpeas

350 g (2.5 cups) carrots, chopped

350 g (2 cups) sweet pepper, chopped

300 g (2 cups) zucchini, chopped

200 g (2 cups) celery, chopped

200 g (1 cup) onion, chopped

50 g (3 tbsp) tomato paste

400 ml (14 oz can) coconut milk (preferably full fat)

2 tbsp corn starch (3 if you don't have full fat coconut milk)

500 ml (2 cups) water or veggie broth

10 g (2 tbsp) curry powder (or curry paste if you have it)

1 tsp garlic powder

1 pinch of salt - optional

1 tsp chili flakes – optional

Method:

Chop all the vegetables.

In a large pan and cook the spices dry until fragrant, then add the coconut milk and cook for about 5 minutes on medium heat.

Add the onions and cook in some water or veggie broth until soft. Add the carrots and cook for about 4-5 minutes adding some more water if you need more. Add the rest of the ingredients and the water/broth. Cook everything until soft.

Dissolve the starch in some cold water then add it to the pot. Add the tomato sauce. Cook for 5-10 more minutes.

Serve over some grains with some fresh greens (basil, parsley or cilantro on top)

You have a video version of this recipe here:

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