Vegan Chickpea Curry
Chickpea curry
Quick crowd pleaser and excellent for freezing
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.
