Chickpea and Vegetable Curry

The Inspiration for my Chickpea and Vegetable Curry

This Chickpea and Vegetable curry borrows its flavours from Indian cuisine. The basis of it’s taste comes from the turmeric, cumin, cardamom, chilli and garlic which are widely used throughout Indian dishes. They provide a rich and aromatic flavour with a little heat. The seasonings used in this Chickpea and Vegetable curry are some of my favourite to use in curry dishes. They combine incredibly well and are versatile with many different ingredients. I hope this dish inspires you to try different ways of using them in your own dishes.

This dish being completely vegan/vegetarian friendly is also another nod towards Indian culture. The country boasts the highest percentage of vegetarians in the world with 38% of the population declaring themselves as vegetarian. With meat production becoming increasingly damaging to the environment, tasty dishes like this are an easy way to cut back and still enjoy your food.

Some additions

The exact vegetables in this dish are largely flexible. You could easily mix up what is used to your own tastes without changing the overall flavour. I would also recommend to stir in some spinach leaves just before serving. This addition adds some different textures and is healthy way to bulk it out. I would also suggest trying aubergine. You could put this in place of the courgette or as well as. They serve a similar purpose in holding the sauce and it’s flavours.

If you aren’t vegan or vegetarian, this curry also works with chicken or fish. I often like to mix things up in the kitchen and will often try different proteins. I think it is an important part of cooking to experiment. So try out some different ingredients and see what you think!

As well as serving this with rice, you could also serve it with another popular Indian food – The Naan! I don’t eat a lot of bread but I love Naan. They are tasty and work well to compliment the flavours of a curry. You can either drop the rice completely or serve them together for an extra filling meal.

Chickpea and Vegetable Curry, getting down to business!

Chickpea and Vegetable Curry

• Author: Recipe Drop
• Prep Time: 15
• Cook Time: 25
• Total Time: 40 minutes
• Yield: 4 1x
• Category: Dinner, Healthy
• Method: Hob
• Cuisine: Indian
• Diet: Vegan

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Description

An Indian cuisine inspired Chickpea and Vegetable curry recipe, with a mild heat and lots of flavour!

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Ingredients

Scale 1x2x3x

1–2 tbsp Olive Oil

1 White Onion

3 Cloves of Garlic

2 tsp Ground Cumin

2 tsp Ground Tumeric

1 tsp Coriander Leaf

3 Cardamom Pods

1 Courgette

1 Green Pepper

1 Vegetable Stock Pot/Cube

400g Chickpeas

400ml Coconut Milk

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Instructions

1. First start by prepping all the vegetables, Dice the Onion, Chop the Courgette into small chunks and slice the Green pepper into thin strips. Then cut the red chilli into thin strips and crush and dice the garlic cloves.
2. Heat a large wide based pan over a medium-high heat, when it is hot add the oil. Once the oil is hot add the onion, courgette and pepper to the pan with a pinch of salt.
3. When the vegetables have softened add the chilli and garlic and mix in. Let it cook for a minute before adding Chickpeas. Again let them cook for a minute before adding the Cumin, Turmeric and Cardamom Pods. Mix it all together thoroughly and let it cook for another minute.
4. Next add the coriander and stock pot/cube to the pan, mix in and cook for a further minute. After this pour in Coconut milk, mix together thoroughly and lower to a medium-low heat and simmer for 10-15 minutes. (About enough time to cook some rice)
5. Finally serve over some boiled rice and optionally top with your choice of leafy greens(I recommend Wild Rocket for it’s natural heat)

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Notes

• Just before you serve it you could mix in some spinach leaves to add some additional flavour
• You could also serve with Naan bread for an equally tasty dish

Keywords: chickpea, vegetable, healthy, vegetarian, vegan

Finally..

I hope you enjoy this Chickpea and Vegetable curry dish. Please share your attempts at this dish and how you got on at making it. I would also love to hear about any changes you made!

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