Chickpea & Vegetable Curry
This curry is full of goodness and flavour from all of the veg packed into it. Wonderful either eaten alone in a bowl or served alongside rice, bulgur wheat or chapati bread.
You can of course tweak this recipe to use up all the veg in your fridge. :)
#chickpeas #curry #vegetarian #indianfood #tomatoes #curryleaves #spinach #redonion #spicy #healthy #lowcalorie #vegetables #red chilli #passata #coriander #herbs #cardamon #garammasala #currypowder #familymeals #dinner #lunch #onepot
#coconutmilk
Chickpea & Vegetable Curry
This curry is full of goodness and flavour from all of the veg packed into it. Wonderful either eaten alone in a bowl or served alongside rice, bulgur wheat or chapati bread.
You can of course tweak this recipe to use up all the veg in your fridge. :)
#chickpeas #curry #vegetarian #indianfood #tomatoes #curryleaves #spinach #redonion #spicy #healthy #lowcalorie #vegetables #red chilli #passata #coriander #herbs #cardamon #garammasala #currypowder #familymeals #dinner #lunch #onepot
#coconutmilk
Open in Cookpad AppSteps
- 1
Heat a large saucepan up on a hob, over a medium high heat. Add the cooking oil and allow to warm. Once heated, add the red onion, and the carrots. Fry for a few minutes until the onions begin to soften.
- 2
Next add the chopped ginger, garlic and chilli. Stir to combine and fry until fragrant for another couple of minutes.
- 3
Add in the fresh chopped vine tomatoes next. Stir again. Then add in all of the dry spices including the curry leaves. Give everything a good stir and fry them off to release the flavours then add in the tomato passata. Next add the chickpeas and 250ml water. Season with a good pinch of salt and also add in the cardamon pods.
- 4
Turn the heat down to medium and allow the mixture to come to a simmer and leave for 20 minutes. Add the chopped spinach leaves on top of the curry and place the lid of the saucepan on so it steams it. Once the spinach has shrunk down after around 3-4 minutes, open the lid and give the curry a stir so everything is evenly combined.
- 5
Place over the lid again and allow to simmer on a low heat until the curry thickens and reduces down and the vegetables and chickpeas are tender. I usually leave it to simmer for anywhere between 20-35 minutes on a medium- low heat, ensure you check on it now and then to give it a stir so it doesn't dry or catch. If it begins to dry simply add a touch more water.
- 6
Once the curry has reduced and thickened remove from the heat. If you can locate the Cardamon pods, remove them. Add in the coconut milk and stir through until the curry becomes creamier. Serve up garnish with fresh coriander leaves and enjoy! :)
- 7
Note: This is a great curry to batch cook on a larger scale, to then freeze as individual portions as a quick go to meal when you need it. I often do this and store in Tupperware boxes.
Cooksnaps
Similar Recipes
More Recipes
-
-
-
-
-
Spaghetti alla Carbonara Autentica | Cream-Free, Roman-Style
-
-
-
-
-
-
Traditional Japanese Breakfast
-
-
Orange mandazi#weekly jikoni challenge
-
-
-
Laksha flavoured Savoury Custard
-
-
-
-
Sunita Srivastava -
-
Fixxy's Kitchen
Comments