Recipe: Veggie Chickpea Curry

If you have been following Eat This Burn That for a while, you would probably already notice the following:

1) It is all about efficiency, time saving here

2) I am a huge fan of meal planning and meal prepping for the week. It keeps me disciplined and organised, not to mentioned cost savings too during the week. This also means  I have extra points for some weekend indulgence.

So, what does one do when it is cold and wet on a Sunday morning?

You cook. 

I love my meat. I try to keep my meat consumption to one meal a day but barely participate in any meatless week type of initiatives. But I was craving for some vego meals that very Sunday and this Veggie Chickpea Curry is the final result and I am pretty happy with the result!

Filled with beneficial spices, taste AMAZING and nourishing!

Without further ado, lets head straight to the veggie chickpea curry recipe! Personally, I love flavoursome food so I was generous with the herbs and spices. ;) You may adjust accordingly depending on your own liking! I find the spicy level perfect but the boy reckons it was a little too spicy! So start with 1/2 or 3/4 of the spices I used if you are not a master of spicy food! ;)

This recipe makes approximately 5-6 servings. I had it for lunch, made 4 meals for the week and an extra portion in the freezer as an emergency meal.

Recipe: Veggie Chickpea Curry

Prep time: 30 mins

Cook time: 2 hours

Total time: 2 hours 30 mins

Craving for a warm & hearty meal in this cold and gloomy weather? This veggie chickpea curry is the perfect meal to whip up - healthy, wholesome and packed with flavours!

Ingredients

  • 2.5 tbsp coconut oil
  • 1 tbsp minced garlic paste
  • 2 red Spanish onion
  • 2.5 tbsp curry powder*
  • 1 tbsp cumin
  • 1 tbsp ground chilli
  • 1/2 tbsp tumeric
  • 1 tbsp smoked paparika
  • 1 tsp ground ginger**
  • 1 can of diced tomatoes paste (no added salt)
  • 1 can of coconut cream
  • 2 cups of veggie stock***
  • 3 carrots, diced
  • 2 celery stalks
  • 1 bag of frozen baby beans
  • 2 cans of chickpeas (no added salt), rinsed and drained

Instructions

  1. Saute the minced garlic paste, onion in coconut oil for approximately 5 minutes.
  2. Add in the remaining spices (cumin, curry powder, ground chilli, turmeric, paparikam ground ginger) and saute until fragrant.
  3. Add in the can of diced tomatoes, carrots and celery sticks, chickpeas and veggie stock.
  4. Bring everything to boil in high heat.
  5. Then, add in the can of coconut cream and bring everything to boil again
  6. Add in the baby beans
  7. Turn the heat to low to medium for approximately 90 minutes to 2 hours (or until the curry is slightly reduced)

Notes

*You may want to use 1.5 to 2 tbsp of curry powder instead if your spicy tolerance level isn't that high. If unsure, always start low and slowly increase the amount to suit your preference!
** You may use freshly grated ginger or minced ginger but I don't have them with me at the time. Once again, you may increase/ decrease the amount or even omit it depending on individual preference!
*** I mixed 2 cups of boiling water with approximately 1.5 tsp of Vegeta stock

 

Enjoy xx

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