Chickpea Curry

Happy Tuesday everyone! I hope your week is off to a good start :).  I’ve been trying something new this week where I go to sleep early and wake up super early to attempt to add more hours to my day… Let’s just say, my energy level right now feels like it should be Friday already… and its not 😭 LOL.  On the plus side, this easy chickpea curry has been my new best friend in the kitchen.  It’s quick and simple to make and the recipe can be altered in so many different ways.  It also tastes great (if not better) the next day after the flavours have marinated.  So making lots and keeping it for left overs is okay in my books!

For this recipe you will need:

  • 1 head of cauliflower
  • 2 tbsp avocado oil (or vegetable)
  • 1 large onion
  • 4-5 mushrooms, sliced
  • 2 cloves garlic
  • 2 tbsp curry powder
  • 1 tsp allspice
  • 1 1/2 tsp paprika
  • 2 tsp dried thyme
  • 1 tsp cumin
  • 3/4 tsp red chilli flakes (add more for extra spice)
  • 1 tsp black pepper
  • 1.5 tsp salt (to taste)
  • 1 large potato
  • 2 x 400g canned chickpeas
  • 1 x 400g can diced tomatoes
  • 1 x 946ml carton vegetable or chicken stock (low sodium)
  • 2 cups Basmati or Jasmine rice – on the side (totally optional. Follow cooking directions on package)

This recipe feeds 6.

*Tip- pre measure all of your spices in a small cup.  This way its quicker to add them into the pot in one shot.

*If you want to be a little bad and add some richness to the curry, at the very end once the curry is done cooking, add a tablespoon of butter and stir it in until it has dissolved.

I’ve repeated this recipe and instructions at the end as well, incase you wanted to skip the pictures and head right to the nitty gritty.

beef pasta-1

Preheat your oven to 375 degrees. Start by breaking apart the head of cauliflower into bite size pieces and spreading them across a baking sheet.  Add a drizzle of avocado oil over the cauliflower, and lightly sprinkle salt and pepper.  Place in the oven and let roast for 15 min or until golden brown.

beef pasta-2

In a large pot on medium heat, add the oil and diced onions and sauté until almost translucent.  Add your mushrooms, garlic, and spices and stir.  To prevent the spices from sticking, do not be shy to add a table spoon of water as you go.

beef pasta-3

Once everything is combined, add your vegetable or chicken stock, small diced potatoes, diced tomatoes, chickpeas, and cauliflower to the pot.  Let it boil for 5 min, then turn down to simmer.

beef pasta-4beef pasta-5

Let simmer for 20 min or until potatoes and chickpeas are very soft.  Once finished, if you would like to thicken the curry, remove from the heat and add 1 tablespoon of cornstarch (dissolved in cold water) to your pot.  Thats it! You can eat this curry on its own in a bowl or served over rice or quinoa.  Feel free to add or take away vegetables to the recipe as well! It’s super versatile.

beef pasta-6

Thats it!  I put together this recipe because Mike and I have been looking for more meatless meal options to try and cut down on the amount of meat we eat.  However, if you are feeling like chicken or beef, just add some pre cooked in the simmer stage of the recipe.

Let  me know how you like it!

-Mona 🙂

 

Full Recipe:

  • 1 head of cauliflower
  • 2 tbsp avocado oil (or vegetable)
  • 1 large onion
  • 4-5 mushrooms, sliced
  • 2 cloves garlic
  • 2 tbsp curry powder
  • 1 tsp allspice
  • 1 1/2 tsp paprika
  • 2 tsp dried thyme
  • 1 tsp cumin
  • 3/4 tsp red chilli flakes (add more for extra spice)
  • 1 tsp black pepper
  • 1.5 tsp salt (to taste)
  • 1 large potato
  • 2 x 400g canned chickpeas
  • 1 x 400g can diced tomatoes
  • 1 x 946ml carton vegetable or chicken stock (low sodium)
  • 2 cups Basmati or Jasmine rice – on the side (totally optional. Follow cooking directions on package)

This recipe feeds 6.

*Tip- pre measure all of your spices in a small cup.  This way its quicker to add them into the pot in one shot.

*If you want to be a little bad and add some richness to the curry, at the very end once the curry is done cooking, add a tablespoon of butter and stir it in until it has dissolved.

Directions:

  1. Preheat your oven to 375 degrees. Start by breaking apart the head of cauliflower into bite size pieces and spreading them across a baking sheet.  Add a drizzle of avocado oil over the cauliflower, and lightly sprinkle salt and pepper.  Place in the oven and let roast for 15 min or until golden brown.
  2. In a large pot on medium heat, add the oil and diced onions and sauté until almost translucent.  Add your mushrooms, garlic, and spices and stir.  To prevent the spices from sticking, do not be shy to add a table spoon of water as you go.
  3. Once everything is combined, add your vegetable or chicken stock, small diced potatoes, diced tomatoes, chickpeas, and cauliflower to the pot.  Let it boil for 5 min, then turn down to simmer.
  4. Let simmer for 20 min or until potatoes and chickpeas are very soft.  Once finished, if you would like to thicken the curry, remove from the heat and add 1 tablespoon of cornstarch (dissolved in cold water) to your pot.  Thats it! You can eat this curry on its own in a bowl or served over rice or quinoa.  Feel free to add or take away vegetables to the recipe as well! It’s super versatile.

 

 

 

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