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