Quick Chickpea Curry
Introduction

This is a speedy curry that you can make in no time at all.

This recipe is egg free This recipe is dairy free This recipe is gluten free This recipe is wheat free Suitable for vegans
Preparation notes

Serves 12
Prep time: 10 minutes
Cooking time: 20 minutes


Ingredients

6 tbsp vegetable oil
8 cloves garlic, crushed
12cm root ginger, peeled and finely chopped
4 tbsp commercially available vegetarian Korma curry paste
3 x 400g tins chopped tomatoes
450ml ight vegetarian stock
6 onions, peeled and chopped
675g mushrooms, sliced
3 x 425g tins chickpeas, drained
250g flaked almonds, toasted
150g creamed coconut, grated
Handful fresh coriander leaves, chopped

Method
  1. Gently fry the garlic, ginger and Korma curry paste in 45ml/3tbsp of the oil for 2-3 minutes. Add the tomatoes and stock and cook for a further minute. Blend the ingredients in a liquidiser until smooth.

  2. In the original pan, fry the onion in the remaining oil for 3 minutes, add the sliced mushrooms and cook for a further 3 minutes.

  3. Pour the curry paste over the onions and mushrooms, and add the drained chickpeas and most of the coriander. Heat gently for 10 minutes.

  4. Stir in the creamed coconut and flaked almonds, reserving a few, and season to taste. Serve hot, garnished with the remaining coriander and a few toasted almonds. Serve with rice or cous cous, poppadums and mango chutney for a satisfying Indian meal.


Notes
Serve with rice or cous cous, poppadums and mango chutney for a satisfying Indian meal.

 

Copyright © The Vegetarian Society 2000


Quick Chickpea Curry

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