Vegan chickpea curry
I believe we should eat less meat, but whenever I tell people that, they seem to ask, "What am I supposed to eat, then?"
This. This is what you should eat. It's quick, easy and cheap to make.
Prep time: 5 minutes
Cooking time: 25 minutes
What you need:
- 1 tin of chickpeas, drained
- 1 tin of chopped tomatoes
- 200ml of coconut milk
- 1 medium white onion
- 3 cloves of garlic
- 1 medium chilli
- Chunk of ginger (about two cm)
- 1/2 a packet of yellow curry paste
- 1 cup of water
Finely chop the onion, mince the garlic and ginger, deseed and slice the chilli. On low heat a few tablespoons of oil, gently cook the vegetables with a pinch of salt. After a few minutes, add the curry paste and cook that for a few minutes. If it starts to stick add a splash of water into the pan.
Once the onions hae softened, add the chickpeas, tomatoes and cup of water and turn up the heat to medium high. Cook for a few minutes until the chickpeas are tender and the tomatoes have broken down. Turn the heat off and let the curry cool down before adding the coconut milk. Adding it while it is too hot will make it split. Once you've added the coconut milk, turn the heat up and gently heat the mixure back to serving temperature.
Once the curry is at your desired temperature, serve with coconut rice or plain jasmine rice.
Shout out to my friend Jen Ball for sharing this recipe with me.