Vegan Chickpea Curry

Vegan Chickpea Curry - SEAG - Shipley Eco-Action Group

Chickpea curry

Quick crowd pleaser and excellent for freezing
Prep Time 10 mins
Cook Time 30 mins
Course Main Course
Servings 4

Equipment

  • Large saucepan

Ingredients
  

  • 1 Red onion Diced
  • 1 tbsp Olive oil or coconut oil
  • 1 Red pepper
  • 150 g Cauliflower Cut into small florets
  • 140 g Peas
  • 2 400g Cans of chickpeas Drained and rinsed
  • 1 400g Can of coconut milk Use full fat for a creamier taste
  • 1 400g Can of chopped tomatoes
  • 100 ml Water
  • 4 tbsp Tikka masala paste
  • Fresh coriander leaves For garnish
  • Salt and pepper For seasoning
  • 280 g Rice Any rice of your choosing
  • 4 tbsp Vegan yoghurt or whipped coconut cream Optional for topping
  • 1 Avocado, sliced Optional for topping

Instructions
 

  • Heat the oil in a large saucepan
  • Add the onion and cook for 5 minutes, until softened
  • Cook rice according to packet instructions
  • Add the peppers and season with salt and pepper. Cook for a further 2 minutes
  • Add the cauliflower and tikka masala paste, stir and cook for a further minute
  • Add the chickpeas, tomatoes and peas, stir well and add the water and half the can of coconut milk
  • Stir well, bring to the boil, then reduce the heat and simmer or 15 minutes
  • Pour in the remaining coconut milk and cook for a further 5 minutes
  • Serve and top with fresh coriander, avocado and yogurt (if using) and serve with rice

Notes

If using reduced fat coconut milk, try not adding the water at step 6 if you want a thicker sauce. 
Keyword Plant based
Categories: Recipes
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