• Kate

Vegetable and Chickpea Curry

1 red onion chopped

4 cloves of garlic crushed and chopped

1 large thumb piece of ginger chopped

1 tsp ground cumin

1 tsp ground coriander

½ tsp ground turmeric

1 red chilli chopped

1 tbsp. tomato puree

500g carton of passatta

1 tbsp. coconut oil

Fry all the above ingredients (minus the passatta) together in the coconut oil for a few minutes then add the passatta. Cook together for 3 – 5 minutes until the onion is soft. Hand blend into a puree.

You can then use whatever vegetables you have at home – I used:

2 sticks of celery

1 aubergine

2 carrots

1 courgette

1 red pepper

4 large mushrooms

Wash and chop the veg, fry together in 1 tbsp. of coconut oil and add 1 tin of drained chick peas. Then add the curry sauce and 1 wine glass of water. Cook on the hob until soft (about 30 mins) serve with brown rice and sprinkle with chopped fresh coriander.

This recipe will serve 4 but you can double up and freeze half for a busy day.

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