Vegetarian Chickpea Curry

Elena Duggan

Ingredients:

  • 1tsp Coriander seeds
  • 1tsp Yellow mustard seeds
  • 1tsp Brown mustard seeds
  • 1tsp Cumin seeds
  • 1tsp Turmeric powder
  • 1tsp Ginger powder
  • 1tsp Kashmiri chili powder
  • 50g Coconut Oil
  • 50g Garlic, fresh and crushed
  • 50g Ginger, fresh and grated
  • 250g / 2lge Brown onions, diced
  • 250g / 2lge Carrots, diced
  • 250g / 2med Sweet potato, diced
  • 250g / 4 sticks Celery, diced
  • 250g / ¼ Pumpkin, diced
  • 1can Chickpeas, drained and rinsed
  • 1L Massel Vegetarian white stock / water

Optional:

  • 1 can TCC Coconut milk

To Serve Optional:

  • Yoghurt
  • Coriander leaves
  • Mint leaves
  • Diced deseeded cucumber

Method:

  1. In a large heavy based fry pan, toast all dry spices over a low to medium heat, whole stirring regularly until fragrant and warmed through.
  2. Add oil, ginger, garlic, and onion, sauté until onions are translucent and everything is combined.
  3. Add all vegetables and toss through to ensure even coverage of spices.
  4. Add enough stock to just cover, add additional water if necessary.
  5. Gently simmer for up to 30 minutes or until vegetables are cooked through but still holding their shape.
  6. Add chickpeas and cook for a further 5 minutes until chickpeas are heated through.
  7. If adding coconut milk, add it now and reduce for up to a further 10 minutes.
  8. Serve curry on its own or with rice if desired.

Notes

  1. Whilst some save the aquafaba from chickpeas to form a vegan meringue, it is also often the cause of gas/ bloating/ flatulence, so I choose to drain and rinse it away.

Optional

  1. Grain free breadcrumbs or from homemade bread is a good substitute for GF bread crumbs.

    Health Notes:

    • Gluten free
    • Grain free, optional
    • Low Fructose / Minimal sugar
    • Keto Friendly
    • Vegetarian
    • Vegan
    • Pescatarian

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