Chickpea Veggie Curry
A lot of the curries I tasted in restaurants are either too sweet and greasy or have too much coriander. It took me a while until I tried cooking my first curry as I was so disappointed by the options I had so far. One Sunday after a gorgeus Cacao Ceremony at my favourite studio in Dublin, I cooked this veggie curry as I was looking for a grounding meal. Since then, this easy to make curry has a place at our table every week. I even cook it when I go traveling and need to attend home parties (everyone wants to try it!).
The recipe is flexible, but I do recommend using high quality curry powder and coconut milk. Give it a try and I promise you won’t look back!
Chickpea Veggie Curry
- prep time: 10min
- cook time: 30min
- total time: 40min
Servings: 6
Ingredients:
- 1 white onion
- 3 garlic cloves
- 3 carrots
- 3 celery stalks
- Choose any 4-5 out of 1 big courgette, 2 tomatoes, 1 big aubergine, 1 small head of broccoli (or 1/2 head), 1 small head of cauliflower (or 1/2 head), 1 block of firm tofu, 1 leek, 1 red pepper, 1 yellow pepper.
- 1 cup of water
- 1 can coconut milk (I choose full fat)
- 2 cups of cooked chickpeas
- 1 Tbs bouillon
- 1/4 cups of peanut butter
- 2 Tbs maple syrup
- 2 Tbs curry powder
- 1 Tbs turmeric
- 1 tsp salt
- 1 pinch of black pepper
Instructions:
- Chop the onion, garlic cloves, celery stalks and carrots and saute them on low to medium heat for about 10min.
- Add the rest of the 4-5 veggies of choice and let them simmer for a couple of minutes.
- Mix the water in the pot followed by the curry, turmeric, salt, chickpeas, coconut milk and bouillon and let them simmer for about 15-20min or until the carrots are boiled.
- Add the peanut butter and maple syrup, stirring to make sure everything melts and mixes well.
- Now that your curry is done, feel free to serve it next to basmati rice and naan bread or next to quinoa or brown rice.
