Coconut Chickpea Curry Recipe | Vegan Recipe
This coconut chickpea curry can be whippedup in under 30 minutes, it’s packed with
flavour and goodness and even like me if youaren’t vegan or vegetarian it’ll become
one of your favourites.
Welcome to recipes by Carina where I sharewith you how to make classic and simply delicious
recipes, make sure to subscribe or followmy page for a new recipes each week.
We’re going to start by dicing up the onion,relatively small.
Use a sharp knife to cut the onion in halfand remove the skin.
If you would like the full recipe for thiscoconut chickpea curry it will be on my website
as well as the full measurements listed below.
Let me know if you would like to see morerecipes for vegetarian dishes, I’m really
trying to incorporate a few week into my routine.
Slice the onion without going all the wayto the root, turn it and slice through the
centre.
Next using a seesaw action dice it into smallpieces.
Onions can take a bit of practice but onceyou’ve been dicing them for a while you’ll
get it done in no time.
One of the best things about this curry isit’s great as leftovers, a great option
for meal planning.
It freezes easily and reheats perfectly.
It’s easy to make a larger batch or to adaptthe recipe for using up any vegetables you
have in your fridge.
It’s really hearty and filling, you won’tmiss the meat if you don’t usually eat vegetarian
dishes, and I usually like to serve it withsome kind of flat bread so you don’t leave
any of the sauce at the end.
Heat a medium sized fry pan over medium heatand add about a teaspoon of oil.
Add your onions to the pan and cook them forabout 3-5 minutes, stirring occasionally until
they have softened and become translucent.
We’re not looking to necessarily brown themso don’t have your heat to high.
Let me know in the comments below if you wouldlike a recipe for homemade naan or flat bread.
It’s so easy to make and doesn’t actuallytake too long as the dough doesn’t need
too much kneading.
Also you’re able to customise any way youwant, cheesy naan, garlic naan or plain - all
so delicious.
While the onions are cooking measure out yourspices.
You’ll need four different kinds, all ofwhich are so useful in other recipes because
I know how annoying it is buying a new spiceand all you ever use is half a teaspoon before
it expires.
In small bowl measure out 3 teaspoons of grahammasala.
Try to pick a good quality one, graham masalaisn’t actually a spice on its own but a
mix up of a few different ones and differentbrands will have different recipes so they
all taste slightly different.
We’ll also need a teaspoon of ground corianderwhich adds a really nice nutty flavour to
the dish, perfect in so many different Spanish,Mexican, Latin and Indian recipes.
Next is curry powder, which is a really goodblend of spices perfect for curries.
You’ll need a teaspoon of this.
If you didn’t have any of the other spiceswe’re using here you could just use curry
powder and you still would get a really greatflavour.
Lastly we’ll need about half a teaspoonof ground cumin which is more of an earthy
spice.
It adds a real depth of flavour and is probablyone of my most favourite spices to use.
Your onions should be cooked pretty well bynow, turn your heat to low and sprinkle in
the spice mixture to make sure we don’tburn it.
You’ll also either want to crush in a coupleof cloves of garlic or grate them using a
microplane.
I always use one of these two methods as mincingit by hand just takes so much time and doesn’t
work near as well.
With the a good garlic crusher you can putwhole cloves in so there isn’t even any
need to peel them and you’ll get a lot betterflavour than using the crushed stuff in a
jar.
Stir the spices, garlic and onions togetherfor about 30 seconds or so or until it becomes
very fragrant.
We just want to give the spices a bit of atoast as this really improves the flavour.
Next we’ll need some tomatoes.
You can either use whole tinned tomatoes orfresh tomatoes if they are in season.
Both work great I just use whatever I haveon hand.
You’ll need a 400g or 15oz tin or about4 medium sized tomatoes.
If you are using fresh tomatoes dice themup before hand as they will take a lot longer
to break apart than tinned.
If you’re using tinned make sure to drainthem first.
Toss them in the pan and cook over a mediumheat for about 5 minutes or so until they
have broken down and you have more of a pastelike consistency.
Season with a pinch of salt and pepper.
This is such an easy dish to make, perfectfor middle of the week.
None of the ingredients are perishable they’reall things from your pantry so if you always
have a tin of tomatoes, chickpeas and coconutcream in the cupboard you’ll always have
something delicious and easy to make for dinner.
Once the base to our curry has thickened abit and the tomatoes have mostly broken down
it’s time to add the remaining ingredients.
We’ll need a 400g or about 15oz tin of drainedchickpeas.
Make sure you’ve drained them well as wedon’t want any extra liquid in the curry.
Add the chickpeas to the curry and mix withthe wooden spoon until the ingredients are
well combined.
To thin it out and also add creaminess we’llneed about a cup of coconut cream.
You can use coconut milk here if you wouldlike but I think coconut cream gives a much
better flavour and texture to the dish.
The interesting thing about coconut creamand coconut milk is coconut cream is made
using more coconut and less water which meansway more flavour.
Pour in the cream and stir everything together.
Let it simmer on a medium heat for 10 minutesor so or until the curry has thickened to
your liking.
When you’re about ready to serve give ita quick taste test.
I find mine will usually need another prettybig pinch of salt and a really good squeeze
of some fresh lime juice.
Make sure you don’t miss out on the lime,taste it before and after you’ve added it
and you’ll notice the major flavour change.
If you want to get better with flavours Irecommend always tasting your food as your
cooking, you’ll get to know exactly whateach ingredient is doing with the flavour!
This is the base recipe but feel free to addwhatever types of veggies you have in your
fridge.
I think broccoli and beans would work so wellin this dish.
I like to serve my curry with rice, a wedgeof lime and some type of flat bread but it
works so well with couscous, on its own orsomething like cauliflower rice.
Let me know if you are going to try this recipe,don’t forget to share a photo with me as
I love seeing your recipe recreations.
Don’t forget to like and share and leaveme a comment with a recipe you would like
me to make.
Thank you for watching and I will see youin my next video.
I'm sharing with you how to make Coconut Chickpea Curry. This Coconut Chickpea Curry Recipe is packed full of flavour and goodness and is an easy recipe to make. All you need is 30 minutes to make a healthy dinner recipe. SUBSCRIBE for new videos every Sunday http://bit.ly/carinayt If you would like to learn how to make Chickpea Curry then just follow this easy vegetable curry recipe. Get the full recipe for this Coconut Chickpea Curry http://recipesbycarina.com/chickpea-curry-recipe/ More Curry Recipes https://www.youtube.com/watch?v=VsiizLfo_sY&list=PL5CBaQ3nMr6HUlRwKbvGXZ_75tFA-1FHw If you like this video and found it helpful don't forget to thumbs it up and subscribe for more recipe videos! I am always on the lookout for more ideas so if you have any requests please leave me a comment below letting me know what you would like to see. _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ ABOUT Welcome to Recipes by Carina! I'm a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you're wanting to learn how to cook I'm here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking! _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ SHARE YOUR PHOTOS WITH ME INSTAGRAM http://instagram.com/recipesbycarina FACEBOOK https://www.facebook.com/recipesbycarina PINTEREST http://pinterest.com/recipesbycarina EMAIL recipesbycarina@gmail.com _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ EQUIPMENT FOR THIS RECIPE Chopping Board https://amzn.to/2okspHb Chefs Knife https://amzn.to/354PApH Frypan https://amzn.to/2LQAzQP Wooden Spoon https://amzn.to/30KS7lq _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ COCONUT CHICKPEA CURRY RECIPE Ingredients 1 Onion, diced 1 tsp Oil 3 tsp Garam Masala 1 tsp Ground Coriander 1 tsp Curry Powder ½ tsp Cumin 2 Garlic Cloves, crushed 4 Tomatoes, chopped 1 tsp Salt ¼ tsp Pepper 425g / 15oz Canned Chickpeas, drained Juice of a Lime 1 Cup Coconut Cream Instructions Heat the oil over medium heat in a medium sized frypan. Peel and dice the onion and add to the pan. Cook for about 5 minutes until softened and translucent. Add the spices and crushed garlic to the pan and cook for about 30 seconds over low heat or until very fragrant. Add the chopped tomatoes and cook for about 5 minutes over medium heat until it has formed a thick paste. Season with salt and pepper. Add the chickpeas and coconut cream. Stir until everything is evenly combined and simmer for 10 minutes or until thickened slightly. Add the lime juice and taste for seasoning, add more salt if needed. Serve with rice and flat bread. Notes Canned tomatoes can be used instead of fresh, you'll need a 400g / 15oz can. This curry reheats and freezes perfectly. _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ MY FAVORITE COOKING EQUIPMENT Chopping Board http://amzn.to/1UTwTfF Chefs Knife http://amzn.to/1UTx0bl Piping Bag http://amzn.to/1MRnrSv Piping Tips http://amzn.to/1MRnyxh Stand Mixer http://amzn.to/1SljeYV Hand Mixer http://amzn.to/1UTxcas Blender http://amzn.to/1WWfb9r _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ CAMERA EQUIPMENT I USE CAMERA http://amzn.to/1Us4zBh LENS http://amzn.to/21SnzYN LENS http://amzn.to/1Us4FJ2 TRIPOD http://amzn.to/1pZYrE3 EDITING SOFTWARE http://www.apple.com/final-cut-pro/ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ Disclaimer - Some of these may be affiliated links.