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COCONUT CHICKPEA CURRY

Need more inspiration for meatless Monday? This recipe is a delicious option and great comfort food for the cooler weather recently. The ingredients are simple, cost-effective and the recipe takes under 30-minutes to cook. Serves 2 – 3 generously.



Ingredients

  • 1 Tbsp. olive oil

  • 1 large red onion, sliced finely

  • 2 cloves garlic, crushed

  • 1 Tbsp. grated ginger

  • 1 large carrot, diced

  • 2 medium courgettes, finely chopped

  • 1 tsp. each of turmeric and garam masala

  • ½ tsp. chilli flakes (optional)

  • 1 x 400g can of chickpeas, drained and rinsed

  • 1 x 400mL can of low-fat coconut milk

  • 1 x 400g can of whole tomatoes in juice

  • ½ cup vegetable stock

  • Basmati rice (allow ½ cup raw per person)


Method 1. Heat olive oil in a large saucepan and cook onion for one minute. Add the garlic, ginger, spices, carrot, and courgette and cook for another few minutes.

2. In another saucepan bring water to a boil and cook rice.

3. To the vegetables, add the chickpeas, coconut milk, canned tomatoes, and stock. Simmer on low heat for 15 – 20 minutes until it starts to thicken slightly.

4. Season with salt and pepper. Serve curry on cooked basmati rice.



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