Vegan Curcuma chickpea curry
This delicious vegan Curcuma chickpea curry is creamy and perfectly seasoned. Done in less than 30 minutes.
Using Curcuma in the kitchen is great. In the East, they usually sell whole roots although Curcuma barely looses any of its aromas when ground into powder. It is spicy and adds a bright yellow colour to curry spice mix (Curcuma presents almost a third of that mix). We can use it to add colour and spice to many dishes.
INGREDIENTS:
- 1 large onion
- 1 large pepper
- 200g broccoli
- 2 large carrots
- 1 jar of Nature’s Finest chickpeas
- 5dcl coconut milk/double cream (or a mixture of both)
- 1 vegetable/beef bouillon cube
- a teaspoon of Nature’s Finest Himalayan salt
- a teaspoon of paprika
- 1/2 teaspoon of chilli powder
- 3 teaspoons of Nature’s Finest Curcuma powder
- 3 teaspoons of curry powder
METHOD:
Chop your onion small and sautee it in a pan, add one large diced pepper (red, green or yellow) and sautee together for about 15 minutes. Add broccoli (about 200g), two carrots and cook for a while then cover to soften for 5 minutes. Add a jar of chickpeas and 5dcl of coconut milk (or double cream or half of each), a teaspoon of seasoning salt, 1 teaspoon of paprika, 1 teaspoon of chilli (to taste), 1 vegetable/beef bouillon cube, 3 teaspoons of curcuma (to make it nice and yellow) and 2-3 teaspoon of curry powder (to taste). Mix well, cover and cook for about 20 minutes on low heat.
