in Recipes

Chickpea curry

updated

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Ingredients for 4 servings:

  • 500 g chickpeas from the can
  • 2 large carrots
  • 1 large onion(s)
  • some oil
  • 2 tsp curry paste, yellow
  • 1 tbsp tomato paste
  • 250 ml coconut milk
  • 1 tsp sugar or agave syrup
  • 1 tsp lemon juice
  • 1 tbsp parsley
  • some cumin
  • 2 tbsp nutritional yeast
  • some curry
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

vegan

Pour the chickpeas into a sieve and rinse briefly with water. Dice the carrots and onion into small cubes. Add a little oil to a pan and fry the carrots for about 5 minutes. Then add the onions and chickpeas and fry for about 2 more minutes. Add the curry paste, tomato paste, coconut milk, lemon juice, and sugar and bring to a boil. Season to taste and simmer gently, covered, for about 15-20 minutes. Serve with rice or potatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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