Friday, November 3, 2017

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 😀)

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

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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