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Chickpea Coconut Curry | One Pot Vegan Recipe
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One pot chick pea curry
Serves 7
Ingredients
2 TBSP coconut oil
1 TBSP dried curry leaves or bay leaves
1 TBSP cumin seeds
1 large onion finely chopped
2 TBSP garam masala powder
2 TBSP salt
1/2 TBSP chilli powder
3 cloves garlic grat3ed
1 chunk ginger grat3ed
1/2 TBSP turmeric powder
1/2 cup (125ml) tomato sauce
200 g (1 1/2 cups) chopped cubed sweet potato
300 g (2 1/3 cups) chopped cubed taro
1 1/2 Litre water
600g (3 cups) raw chick peas
100 g (1 cup ) whole wheat penne pasta
50 g ( 3/4 cup) whole wheat fusilli pasta
2 400 ml cans full fat canned coconut milk.
Instructions:
The night before making this recipe soak the raw chick peas in water for eight hours along with 2 tbsp of salt. After 8 hours, rinse the chick peas, and discard the water. Set the chick peas aside.
Add oil to a non stick pan. When your oil is hot add the cumin seeds, and curry leaves. Fry for 2 minutes stirring occasionally. Add the onion, ginger, garlic, chilli powder, salt, garam masala powder, and turmeric powder. Mix and cook on medium heat for 7-10 min until onions are translucent.
After 7-10 minutes add the tomato sauce, sweet potatoes, taro, and mix them up making sure that all of the paste is clinging to the vegetables. Finally, add the water and chick peas. Place the lid on completely, and wait for it to come to a boil. Once it has come to a boil, place lid partially on and cook for 20 min on high heat. Set your timer the moment it comes to a boil. After 20 minutes add the penne pasta, fusilli pasta, and 1 can of coconut cream. Give it a good stir, and put the lid on completely. Cook for 20 minutes on high heat. After 20 min, Add another can of coconut cream and give it a good stir. Place the lid back on and simmer on low heat until the chick peas are very tender; about 20 min. Plate and serve with freshly chopped parsley or coriander. That’s it! Enjoy!
*Notes:
Before adding the raw chick peas into the recipe they need to be soaked in water and salt, overnight for 8 hours.
Using canned chick peas in this recipe will not yield the same results
The canned coconut cream used is 80% coconut and 20% water
Serves 7
Ingredients
2 TBSP coconut oil
1 TBSP dried curry leaves or bay leaves
1 TBSP cumin seeds
1 large onion finely chopped
2 TBSP garam masala powder
2 TBSP salt
1/2 TBSP chilli powder
3 cloves garlic grat3ed
1 chunk ginger grat3ed
1/2 TBSP turmeric powder
1/2 cup (125ml) tomato sauce
200 g (1 1/2 cups) chopped cubed sweet potato
300 g (2 1/3 cups) chopped cubed taro
1 1/2 Litre water
600g (3 cups) raw chick peas
100 g (1 cup ) whole wheat penne pasta
50 g ( 3/4 cup) whole wheat fusilli pasta
2 400 ml cans full fat canned coconut milk.
Instructions:
The night before making this recipe soak the raw chick peas in water for eight hours along with 2 tbsp of salt. After 8 hours, rinse the chick peas, and discard the water. Set the chick peas aside.
Add oil to a non stick pan. When your oil is hot add the cumin seeds, and curry leaves. Fry for 2 minutes stirring occasionally. Add the onion, ginger, garlic, chilli powder, salt, garam masala powder, and turmeric powder. Mix and cook on medium heat for 7-10 min until onions are translucent.
After 7-10 minutes add the tomato sauce, sweet potatoes, taro, and mix them up making sure that all of the paste is clinging to the vegetables. Finally, add the water and chick peas. Place the lid on completely, and wait for it to come to a boil. Once it has come to a boil, place lid partially on and cook for 20 min on high heat. Set your timer the moment it comes to a boil. After 20 minutes add the penne pasta, fusilli pasta, and 1 can of coconut cream. Give it a good stir, and put the lid on completely. Cook for 20 minutes on high heat. After 20 min, Add another can of coconut cream and give it a good stir. Place the lid back on and simmer on low heat until the chick peas are very tender; about 20 min. Plate and serve with freshly chopped parsley or coriander. That’s it! Enjoy!
*Notes:
Before adding the raw chick peas into the recipe they need to be soaked in water and salt, overnight for 8 hours.
Using canned chick peas in this recipe will not yield the same results
The canned coconut cream used is 80% coconut and 20% water
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