Chickpea Yellow Curry

Based on Amy's recipe in Nourishing Moments from Amy's Room.

Ingredients

Makes

  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1 tsp crushed ginger
  • 1 heaped Tbsp turmeric
  • 1 heaped tsp cumin
  • 2 Tbsp veggie stock powder
  • 1 kaffir lime leaf
  • 1/2 cauliflower, cut into florets
  • 1 sweet potato, chopped
  • 1 carrot, chopped
  • 2 zucchini, chopped
  • 2 cans (400g each) chickpeas, drained and rinsed
  • 1 can (400ml) coconut cream

Timers

10:00

Preparation

  1. Make the rice.
  2. In a separate pot, fry onion, garlic, and ginger in a little oil until nearly cooked.
  3. Add the turmeric and cumin and toss for a minute.
  4. Add a splash of water to prevent burning, then add all of the chopped vegetables and the kaffir lime leaf (keep spares in the freezer).
  5. Add the drained and rinsed chickpeas to the pot.
  6. Bring to the boil and add the veggie stock powder.
  7. Add the coconut cream and top up with water so the veggies are just covered. Cook until the vegetables are tender but not falling apart, about 10 minutes.
  8. If you have lemons or lemon juice, add a squeeze and stir through before serving.