This is a chickpea curry that I make all the time. It’s by no means authentic and probably pales in comparison to ones you might find in India, but it’s relatively quick, quite healthy, and super delicious.
I usually make a big batch so that we can eat it multiple times. I would say this was for 6, maybe even 8 if you have it with rice and Naan bread.
**Ingredients:**
* 2 medium onions * 3 cloves of garlic * 1 carrot * 1 sweet potato * 1/2 cauliflower * 1/2 can crushed tomatoes * 3 cans chickpeas (drained) * extra protein (plant-based “chicken”, tofu, etc.) – optional * 3 tsp curry powder (*) * 1/2 can coconut milk salt & pepper to taste * coriander (**)
(*) To make it more accessible for everyone and because I was also recording a video, I used a curry powder mix, with some added cumin and turmeric. But yes, the DIY version using a mortal and pestle is best.
(**) I prefer coriander, but I didn’t have any, so I used parsley. Plus my son isn’t (yet) on team coriander.
**Directions:**
1. Chop the onions, garlic, and carrots and place them in a bowl 2. Peel the sweet potato and cut it into equal-sized cubes 3. Separate the cauliflower into florets and cut them in half (thirds for the larger ones) 4. Add some oil to a sauté pan and fry the onions, garlic, and carrots on medium heat 5. Season with salt and pepper 6. Add the crushed tomatoes and stir for a couple of minutes, then add the spices 7. Stir for a few more minutes, adding a bit of water if the contents feel too dry 8. Add the sweet potato and cauliflower and about a cup of water 9. Once the liquid starts to simmer, turn the heat down and cover the pan with a lid for about 10-15 minutes 10. Add the coconut milk and extra protein (if using) and mix well, then let it cook for another 5 minutes 11. Remove from the stove and add the chickpeas, then mix everything one last time and add the coriander
1 Comment
This is a chickpea curry that I make all the time. It’s by no means authentic and probably pales in comparison to ones you might find in India, but it’s relatively quick, quite healthy, and super delicious.
I usually make a big batch so that we can eat it multiple times. I would say this was for 6, maybe even 8 if you have it with rice and Naan bread.
**Ingredients:**
* 2 medium onions
* 3 cloves of garlic
* 1 carrot
* 1 sweet potato
* 1/2 cauliflower
* 1/2 can crushed tomatoes
* 3 cans chickpeas (drained)
* extra protein (plant-based “chicken”, tofu, etc.) – optional
* 3 tsp curry powder (*)
* 1/2 can coconut milk salt & pepper to taste
* coriander (**)
(*) To make it more accessible for everyone and because I was also recording a video, I used a curry powder mix, with some added cumin and turmeric. But yes, the DIY version using a mortal and pestle is best.
(**) I prefer coriander, but I didn’t have any, so I used parsley. Plus my son isn’t (yet) on team coriander.
**Directions:**
1. Chop the onions, garlic, and carrots and place them in a bowl
2. Peel the sweet potato and cut it into equal-sized cubes
3. Separate the cauliflower into florets and cut them in half (thirds for the larger ones)
4. Add some oil to a sauté pan and fry the onions, garlic, and carrots on medium heat
5. Season with salt and pepper
6. Add the crushed tomatoes and stir for a couple of minutes, then add the spices
7. Stir for a few more minutes, adding a bit of water if the contents feel too dry
8. Add the sweet potato and cauliflower and about a cup of water
9. Once the liquid starts to simmer, turn the heat down and cover the pan with a lid for about 10-15 minutes
10. Add the coconut milk and extra protein (if using) and mix well, then let it cook for another 5 minutes
11. Remove from the stove and add the chickpeas, then mix everything one last time and add the coriander
**Video:** [https://www.youtube.com/watch?v=Yv23xEMWb9E](https://www.youtube.com/watch?v=Yv23xEMWb9E)