Serves: 4
Prep: 10
Cook: 20
Ready: 30
Ingredients
- 2 tins (800 g) chickpeas, drained (or 480 g dried chickpeas, soaked then cooked)
- 1 tin (400g) coconut milk
- 75 g salted plant-based butter
- 1 white onion
- 3 cloves garlic
- 1 thumb-sized piece of ginger
- 1 tablespoon green cardamom pods
- 1 teaspoon cumin seeds
- 1 tablespoon curry powder
- 1 tablespoon garam masala
- 1 teaspoon ground coriander
- 1 teaspoon chilli powder (don’t include if you prefer a mild curry)
- ½ teaspoon salt
- 3 tablespoons tomato paste
- handful of fresh coriander
- juice of ½ lemon
Method
- Dice the white onion then peel and grate the ginger and garlic. Chop the red pepper into rough cubes.
- In a pan, melt the plant-based butter and sweat the onions on a medium heat. After about 5 minutes, or when the onions turn translucent, add the cardamom pods, cumin seeds, curry powder, garam masala, ground coriander and, if using, chilli powder. Stir the spices into the onions and add the garlic and ginger, as well as the chopped red pepper and tomato paste.
- Deglaze the pan with vegetable stock then add salt to taste. Add the chickpeas and coconut milk and stir until fully combined. Place a lid on the pan, turn the heat to low and leave to simmer until thickened. After 10 minutes, add chopped fresh coriander and the juice of half a lemon.
- Remove from the heat, and serve with naan, basmati rice and mango chutney.
Additional notes
Recipe and video created for Meat Free Monday by Millie Barker. Video available here.
