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Creamy Chickpea Curry





Budget & family-friendly, healthy, warming, satisfying, reset friendly, gluten-free, vegetarian, vegan, satisfying & tasty.

Makes for 2

Keeps refrigerated for 4 days

Leftovers can be frozen.


Equipment: Pan, glass jar for refrigeration & or zip lock bag or other for freezing.


1x can of chickpeas

2x celery sticks washed & chopped

1x leek washed & chopped

A thumb of fresh chopped ginger or ground

1x tsp each - Ground - Turmeric, Cummin, Coriander, Garam masala.

+ Optional -Tip of a tsp of Ground -Nutmeg, Cardamom & Clove.

1x tsp salt

1x can full-fat coconut milk (low fat if high cholesterol high-blood pressure)

Fresh corriander washed & chopped.

Fresh/ dried chilli flakes or cayenne pepper.



Make:


1. Rince the chickpeas & add to your pan

2. Add chopped celery & leek as well as spices & salt in to the pan

3. Add the Coconut milk & mix in to a creamy spice-infused sauce.

4. Add a little water you want a medium-thick sauce consistency

5. Cover with a lid & cook at medium, heat for 10-15 minutes

6. Turn the heat off & allow to sit for 5 mins or if preparing for a later in the day meal you can leave the pan & reheat it later.


To serve -

Remove from the heat & ladle into serving bowls with a handful of freshly chopped coriander, fresh chopped or flaked chili optional.


Can be kept in the fridge for easy use over the week.

Freeze any left overs you have not used within 3 days.


Enjoy




Canned vs Tinned Beans?


I am often asked are canned/tinned beans a good option & should we cook our beans from scratch. Personally, I like the ease of canned they are equally as healthy & you won't use lots of cooking time & electricity cooking them.



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