Vegan Chickpea Coconut Curry
The coconut milk makes this curry slightly milder but adds some extra flavour too. I added courgette in this curry but you add whatever vegetable you have in your fridge- I reckon aubergine would be lovely!
Ingredients
For the Curry
- 1 can of chickpeas
- 1 tbsp tikka masala curry powder
- 1 tsp paprika
- 1 tsp ground coriander
- 1 tsp cumin
- 1 tsp ground turmeric
- 1 courgette chopped
- 1 onion chopped
- 1 garlic clove crushed
- 1 tin chopped tomatoes
- 1/2 can reduced fat coconut milk
- 1 tsp cornflour
- 1 tbsp tomato pureé
- Salt pepper
- 1 tsp olive oil
- 1/2 tsp sugar
For the Bombay potatoes
- 10 small new potatoes
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp olive oil
Instructions
For the bombay potatoes
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Preheat oven to 180C. Add the potatoes to a baking tray and drizzle with olive oil and the seasoning/spices. Mix thoroughly.
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Bake until the potatoes are cooked through yet brown and crispy on the outside
For the chickpea coconut curry
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Heat a large pan on medium heat and add the olive oil. Add the chopped onion and continue to stir until translucent. Add the chopped garlic and continue to cook until the garlic browns slightly
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Add the courgette, spices and seasoning. If the mixture looks a bit too dry remove from the heat and add a few drops of water, stir and then continue to cook. Fry for a few minutes to slightly cook the courgette
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Add the tin of chopped tomatoes, tomato puree, sugar, chickpeas and half a cup of water. Bring to the boil
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Simmer for 15-20 mins until thickened. Add the coconut milk and simmer for a further 5 mins.
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If the curry still looks a bit runny, make a cornflour paste by adding the cornflour to a few drops of water and mix, then slowly add the paste to the curry and stir.
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Serve with rice, mango chutney and chopped coriander (optional)
Recipe Notes
Serve with brown rice (I've featured my brown rice rice here )