Chickpea curry
Ingredients
- 1 tin Macro chickpeas
- 1 tin Macro tomatoes
- 1 tin Macro coconut cream
- 1 white onion
- 1 carrot
- ¼ pumpkin
- ½ cauliflower
- 50g fresh ginger
- 4 cloves garlic
- 2 tbsp curry powder
- 4 sweet peppers
- 1 chilli
- Coriander
- Salt and pepper
Method
- Slice and dice all vegetables to desired size. Do not mix all vegetables up as each has different cooking time.
- Sautee onions, ginger and garlic with oil and salt. Then add your spices and toast it for a few minutes.
- Add in harder vegetables like pumpkin and carrot and cook it for 10 minutes before adding in cauliflower to continue cooking for another 7 minutes
- Drain a tin of chickpeas before adding into the mix.
- Add a tin of tomatoes and simmer it away before adding coconut cream. Season by adding salt and pepper.
- Add the fresh vegetables like the sweet peppers and coriander
- Let it rest for a minute while heating up garlic naan and rice
- Serve it on your favourite bowl with some rice, naan and the chick pea curry, enjoy!
