Chickpea Curry

With variations

RECIPE

4 servings, GF, DF

Ingredients

  • 2 tablespoons coconut oil

  • 1 can chickpeas

  • 1 can coconut milk (preferably with the ingredients - just coconut and water)

  • 1 onion

  • 3 carrots

  • 200g potatoes

  • 2 stalks celery

  • 1 cup of spinach leaves to stir in at the end

  • 1.5 tablespoons of curry powder

  • 1 teaspoon salt

  • 1/2 teaspoon ground ginger

  • 1/8 teaspoon black pepper

  • 1/8 teaspoon cayenne pepper

    Instructions

    Saute the onion in coconut oil on low - medium for a good 5-10 mins. Then add all the other ingredients and pressure cook for 5 mins - except spinach (stir this in at the end). Serve with brown rice.

    I like to double this recipe and put in the freezer.

  • For another variation, blend and serve with quinoa.

  • For chowder - take 2 cups of leftovers and add 3/4 cup of stock and 1 teaspoon of coriander. Simmer for 5 mins on the stove and then serve.

  • For soup - take 2 cups leftovers and add 3/4 cup stock and 1 teaspoon coriander. Simmer for 5 mins on the stove and then blend and serve with coconut yoghurt.

189554274_166946098709403_6104673983951068759_n.jpg

Chickpea chowder variation

Previous
Previous

Easy vegan curry

Next
Next

Moroccan Lamb