Another cold night calls calls for another hot and spicy dinner.
Introducing my super delicious and nutritious hot spicy chickpea and vegetable curry.
I tried this out on my work colleagues and they all loved it…even the non-vegans.
HOT SPICY CHICKPEA AND VEGETABLE CURRYPrint Recipe
- 2 teaspoons of curry powder
- 2 teaspoons of cumin powder
- 2 teaspoons of coriander powder
- 1 teaspoon of garam masala
- 2 teaspoons of cayenne pepper powder
- 1 clove of garlic
- 1 cup of diced onion
- 8 curry leaves
- 3 kafir lime leaves
- 2 tins of tomatoes
- 1 tin of lite coconut cream
- 1 litre of coconut milk
- 1 cup of water
- 1 head of broccoli
- 2 zucchinis
- 2 cups of beans
- 1 medium sized eggplant
- 1 red hot chilli
- Fresh coriander leaves
- Coconut yogurt
In a large non-stick pan place the 2 teaspoons of curry powder, 2 teaspoons of cumin powder, 2 teaspoons of coriander powder, 1 teaspoon of garam masala, 2 teaspoons of cayenne pepper powder, 1 clove of garlic and 1 cup of diced onion.
Turn on medium heat to sauté, adding a splash of water once you start smelling the strong aromas of the ingredients. You don't want to burn them but just release their flavours. Continue to add splashes of water until you have a pungent paste at the bottom of the pot.
Add in the two tins of tomatoes, curry leaves, kafir lime leaves and two teaspoons of chilli powder and the a cup of water. Reduce down until excess liquid dissolves.
Add in the vegetables and stir to coat in the spicy tomato mixture.
Pour in the lite coconut cream and coconut milk. Bring to the boil stirring occasionally and keep it going for about 15-20 minutes.
Turn down to low heat and simmer until the vegetables are soft and the mixture starts to thicken. Take off the heat and serve with steamed brown rice, wholemeal roti and coconut yogurt. Garnish with fresh coriander leaves and fresh cut hot red chillies.
TIP - This always tastes better the next day or night. Can also be frozen for easy meals.