Updated: Jul 12, 2020
i loveeee chickpeas and use them in EVERYTHING. this is a super simple, fragrant and delicious curry that was one of my first vegan faves. i really enjoy layering and building up the spice level with the cucumber chutney! i've served it with turmeric rice here but it goes great as a whole meal or with your favourite grain.
chickpeas are a perfect plant based protein source. they are high in fibre and contain high levels of iron, potassium and selenium.
2 cups cooked chickpeas
(2 cans, please see below for how to prepare dried chickpeas)
1 can coconut milk
1/2 bag of spinach or kale
1 cup water or veg stock
1 tomato, roughly chopped
2 sweet or white potatos, in large chunks (optional)
4 cloves of garlic
1 inch ginger root
1 scotch bonnet (or 1 tsp chilli powder)
1/2 tsp turmeric
1/2 tsp thyme
1 tsp fenugreek
3 tsp curry powder (if yours contains salt, omit the salt below)
1 tsp cumin
1/2 tsp allspice (pimento)
handful of coriander leaves (optional)
handful of coriander stalks, finely chopped (optional)
oil for frying (i use grapeseed oil)
salt and pepper
quick cucumber chutney
2 cloves of garlic
handful of parsley
handful of coriander
1 scotch bonnet
1 spring onion
3 tablespoon coconut sugar or agave (any sugar is fine)
5 tbsp apple cider vinegar
how to prepare dried chickpeas:
while canned chickpeas are definitely more convenient and time efficient, buying and preparing dried beans can be more affordable and a great option if you are trying to cut down on sodium. some people also have trouble digesting chickpeas, soaking them first (canned beans aren't soaked first) allows for better digestion and may help you avoid any gassiness or discomfort.
- 1 cup dried chickpeas = 3 cups cooked
- soak chickpeas in water overnight
- drain, place in pot and cover with water
- you want the ratio to be 1 part soaked chickpeas, 2 parts water
-bring to a boil
- cover and let simmer for 45 mins - 1 hour until soft
1. grate the cucumber and leave to drain in a sieve. this is to get rid of excess water.
2. blend the onion, ginger and garlic, use a few tablespoons of water if needed.
3. fry the mixture in oil on a low heat until fragrant and lightly brown.
4. add all of the herbs and spices except the coriander leaves and scotch bonnet. fry until fragrant (about 30 seconds).
5. add the tomatoes and a pinch of salt and pepper.
6. pierce the scotch bonnet with a knife (so it doesn't burst) and add to the pot. this is for flavour, not heat so we keep it whole.
7. add the potatoes (if using) and chickpeas and fry for a minute.
8. add the coconut milk and water or veg stock and leave to simmer on a low heat while you prepare your garnish.
9. blend the chutney ingredients (except the cucumber) until a smooth paste forms. if you want less heat, remove the seeds from the scotch bonnet.
10. heat the vinegar and sugar on a low heat. stir until the sugar dissolves. mix with the blended mixture.
11. combine the grated cucumber and the mixture. add salt and pepper to taste (a pinch is usually fine). refrigerate.
12. once the potatoes are cooked through (or after 20 minutes if not using) add the fresh coriander leaves and spinach or kale to the curry and leave to wilt.
13. serve with your favourite grain, bread or salad. top with more fresh coriander and the cucumber chutney.