Coconut and Chickpea Curry
I have been meaning to share this recipe for a long time but have never been sure how to present it. This is such an easy meal to make and beans and legumes are a staple of my diet but I wanted to make sure it looked just as beautiful as my other recipes. Its something I am been making since I first started eating a plant-based diet so I really hope I have done it justice. This recipe is best served with brown rice and spinach or broccoli. There is an option to make the recipe with or without onions and garlic. I know some of you following my blog may also be sensitive to them but if you’re not then there is no reason not to include them in the recipe! I don’t want to include this in every single recipe I post but its also best to talk to a GP, dietitian or nutritionist before you decide to cut foods out of your diet because the food may not be causing the problem and it may not be beneficial to your health. I might do a post about this which is much more in-depth in the future.
My approach to health and nutrition is always going to be evidence-based but I also like to consider other alternative and holistic approaches because there may be evidence to support them in the future as long as it doesn’t harm someone’s health and they aren’t making really extreme claims. I know not everyone is going to agree with this but it is what works best for me personally.
Anyways let me talk a little bit more about the recipe, recently I have also been making this recipe as a meal prep at the beginning of the week to have quick dinners after Uni and it works really well. It would also be great to freeze so you always have quick tasty and nutritious meals on hand. I love how creamy this recipe is and the spices make it really delicious, you can even adjust them to make it milder or spicier if that is something you like!
- 1 Tbsp (15ml) olive oil
- 1 red onion
- 3 cloves of garlic
- 1 tsp dried chilli flakes
- 1 tsp cumin
- 1 tsp ground coriander
- ½ tsp fennel seeds
- ½ tsp garam masala
- 400g (14 oz) tin chopped tomatoes
- 400g tin coconut milk
- 2 400g tins of chickpeas rinsed and drained
- A handful of freshly chopped coriander
- Juice of ½ a lemon
- Salt and pepper to season
- Heat the olive oil up in a large pot and then chop the onions and add to the pan.
- Cook for around 5 minutes until the onions are soft
- Chop the onion and ginger into small pieces and add to the pan. (if you aren't using onion and garlic skip the first two steps and just add the ginger to the pan and cook for a couple minutes)
- Then add the chilli flakes, cumin, ground coriander, turmeric, fennel seeds and garam masala and cook for a couple minutes.
- Then add the chopped tomatoes, coconut milk and chickpeas and stir to combine.
- Leave to simmer for around 25-30 minutes until the sauce has thickened slightly.
- Then add a handful of chopped coriander and the juice of one lemon and stir to combine.
- Season with salt and pepper and serve with brown rice and veggies.
If you make the recipe please use the hashtag #eatplantifully,#theplantifulbrunette and tag me in it!