Imagine making a creamy, delicious curry this week, and no it won’t take too long and you are going to love it! I don’t know anyone who doesn’t love a good curry. It’s such a warm, cosy and tasty dish full flavour and yummy goodness! A vegetarian curry is perfect for midweek, it doesn’t take a lot of time and it’s so versatile, I’ve used carrots and potatoes in mine, but you can add whatever vegetables you like/ have on hand. It’s perfectly spiced and brought all together with creamy coconut milk…YUM! So what are you waiting for? Make some curry!!
|Prep Time: 5 minutes||Cooking Time: 35 minutes||Total Time: 40 minutes|
Course: Main meal
Cuisine: Indian, Vegetarian
Key words: Chickpeas, potatoes, curry, spices
- 1 Can chickpeas (240g)
- 1 Can Coconut Milk (400ml)
- 1 Onion
- 1 Carrot
- 2 Small- Medium Potatoes
- 2 Tbsp Tomato Paste
- 1 Tbsp Oil
- 1 Garlic Clove
- 1 Tsp Cumin
- 1 Tsp Curry Powder
- 1 Tsp Chilli Flakes
- 1 Tsp Tumeric
- 1/2- 3/4 Tsp Salt
- Bunch of Fresh Corriander
- Lime juice
- Add a Tbsp of oil to a pot, while that heats up over a low heat, slice the onion.
- Add the onion to the pot and stir. These onions are going to cook low and slow for 10 minutes.
- While the onions cook mince the garlic, and add them to the onions when they have been cooking for 5 minutes.
- Dice the carrot as the onion and garlic continue to cook and once done, the 10 minutes should be up. Add the carrots and stir to coat with the onions and garlic.
- Peel and dice the potatoes and add those in too and stir. Continue cooking everything over a low heat.
- Cut up the fresh corriander and add it to the pot along with all the other spices: cumin, tumeric, chilli, curry powder and salt.
- To this add the can of coconut milk and stir to combine everything, leave this to cook for 10 minutes.
- After 10 minutes add the chickpeas and tomato paste and cook for an additional 10 minutes.
- Voila, the curry is done! Serve with rice, cous cous or flatbread for a complete and delicious meal!
Onions after 10 minutes of cooking
Coconut milk stirred in
Give the lime a good squeeze- you don’t have to squeeze the whole half