This is by no means any sort of authentic curry recipe but it is so tasty!! I have taken the bits and pieces I liked from all the different recipes that I have tried, and come up with this one. It's quick, it's child friendly, and it's incredibly comforting for these cold months of autumn and winter.
The sauce itself can be made in bulk and frozen to be used at any time. I absolutely love how creamy and fragrant it is with layers of flavour. My favourite thing about the sauce is that it is almost like a gravy. All the ingredients are blitzed in a food processor or high speed blender and there are no little bits in it. This gives it a very pleasing texture and means my seven year old will eat it with gusto.
You can pick and choose the veggies and beans you want to use. I give a list of my favourite options below in the recipe but feel free to mix and match with whatever strikes your fancy. The ones I have chosen are simply because they cook faster than others and it's nice to not spend hours making dinner.
I like to serve it with short grain brown rice as it's a bit more dense and filling. The rice is gluten free and provides a good amount of fiber, some extra protein, and B vitamins. As an alternative to rice you can always use couscous, quinoa, or be completely decadent with self-love and use roasted potatoes.
For extra gut health I like to throw a little sauerkraut on top when serving. Either way, enjoy the warming, healthy benefits of this gorgeous curry recipe. Love to all!
Chickpea & Vegetable Curry
-wheat free
-gluten free
-refined sugar free
-dairy free
-oil free
Curry Sauce Ingredients:
1 large onion
4 cloves of garlic
2 thumb sized pieces of ginger
1 small handful of coriander (cilantro) stems and all
1 red chili or dried chili flakes (optional)
2 400g (15 oz.) cans of chopped tomatoes
2 Tbsp. tomato purée/paste
1 Tbsp. ground cumin
1 Tbsp. ground coriander
1 Tbsp. garam masala
1 tsp smoked paprika
2 tsp sea salt
Curry Sauce Instructions:
Roughly chop the onion, garlic, and ginger.
Throw all the ingredients into a high speed blender or food processor and blitz until smooth.
Alternatively, you can chop the onion, garlic, ginger, coriander (cilantro), and chili into very small pieces. Then mix all ingredients in a bowl until well combined.
Curry Ingredients:
1 portion of the above curry sauce
2 400g (15 oz.) cans coconut milk
2 limes
2 400g (15 oz.) cans of chickpeas
-- Other good bean options are: butterbeans, cannellini beans, kidney beans, or black beans.
3 of the below vegetable options:
-1/2 head of cauliflower, florets and stalk if desired
-200g (9-10) mushrooms
-1 aubergine (eggplant)
-1 courgette (zucchini)
-2 red bell peppers
-1 butternut squash **instructions below
-1 sweet potato **instructions below
Curry Instructions:
**If you decide to use the sweet potato or butternut squash it's best to peel (optional), deseed, and chop into cubes. Toss the cubes in 2 Tbsp. of water or oil with salt and pepper and roast in the oven at 200 C (400 F) for 30 minutes.**
Chop all other veggies into bite sized pieces.
Juice the limes.
Drain and rinse the chickpeas (or other bean option).
Put a large wide bottomed pan, preferably non-stick, on a low heat and add half of the curry sauce. Once it warms up and is nice and bubbly, add the veggies and coat completely in the sauce. Turn the heat up to medium temperature and let them simmer for 3-5 minutes, stirring occasionally.
Add the remaining half of the curry sauce, coconut milk, chickpeas (or other bean option), and lime juice. Cook for another 3-5 minutes or until the vegetables are cooked to your liking. Season to taste with salt and pepper. Serve with short grain brown rice, couscous, quinoa, or roasted potatoes.
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