Reconnect to yourself through healthy eating this Reconnect Week! We are sharing some yummy vegan recipes that are super easy to make and don't break the bank. This curry is chickpea based which means you're getting your dose of protein in this meal and the added coconut cream makes it super smooth and goes down a treat. This recipe is also super versatile because you can basically add in any leftover veggies you have lying around. I Recommend adding broccoli as it pairs deliciously with the chickpeas!
Ingredients
1 Onion
1 serrano Pepper
1 piece of fresh ginger
4 cloves of garlic
2tsp dried coriander
2tsp garam masala
2tsp cumin
1/2tsp turmeric
1 can of chickpeas
1 can of chopped tomatoes
2 cups of coconut cream
any other veggies you want to add
fresh coriander to top (Optional)
To serve
Your choice of rice, naan bread or onion barjis.
Method
Heat some oil in a large non-stick frying pan. Add 1 onion finely diced and the serrano pepper, then fry for 5 minutes until the onions start to go translucent. Mince 1 small piece of fresh ginger and 4 cloves of garlic then add to the frying pan. Fry for another 5 minutes and add water whenever needed to deglaze the pan.
Add into the mixture 2 tsp cumin, 2tsp turmeric, 2tsp coriander and 2tsp garam masala, fry for another 2 minutes until mixed through. Then add in 1 can of chopped tomatoes and 1 can of chickpeas and fill with 1 cup of water.
Let everything boil for 30 minutes and add more water to deglaze/if your veggies aren't cooking through. Finally, add in 2 cups of coconut cream and boil for a final 10 minutes. Serve with rice or naan bread!