Vegan chickpea curry
I adapted this recipe from one on BBC Good Food. This is great when you need a quick, filling and tasty meal and also works good as a side dish with something else. The vegetables can also be adapted to suit what you have in. I can’t say I weight out exactly the amount of spices listed below, I tend to just chuck everything in! This is one that can easily be adapted to suit your own taste. I am a big fan of spicy food so I will often include more chillis!
I like to have this as a post workout meal and batch freeze several portions so it can be ready even faster.
Vegan chickpea curry
Serves 4
Ingredients
1 tbsp oil
1 tsp garam masala
2 tsp ground cumin
1 tsp turmeric
1 tsp coriander
2 tbsp tomato puree
1 or more chilli peppers, sliced (alter to suit how hot you like it!)
1 x 400g can chickpeas in water, drained
1 x 400g can tinned tomatoes
1 onion
2-3 mixed peppers, chopped into slices (the amount can easily vary)
Any other vegetables you wish to use – it’s a great way to use things up
100g spinach – fresh or frozen
Method
- Heat the oil in a pan over a medium heat and add the chopped onion. Gently fry for a couple of minutes until soft.
- Add in all the spices and tomato puree. Mix well to make a paste. Add in the tinned tomatoes and gently bring to the boil before simmering.
- Stir in the chopped peppers, chilli, spinach and any other vegetables you are using.
- Add in the chickpeas and stir well.
- Simmer on a low heat for around 20 minutes until soft.
Serve with rice, cous cous or naan bread. In the photo above I’ve also added a handful of fresh spinach.
Delicious and very healthy!
Read more of my recipes here.
