Chickpea Curry | Vegan, Gluten Free, Dairy Free, Egg Free

Ok, I know I say this a lot but this is a really simple recipe, its also so tasty and bursting with flavour! I love love love curry. I could probably eat a curry dish everyday of my life and never tire of its amazing flavours. I was fortunate enough to grow up in a city where there was lots of diveristy, I was exposed to so many different cultures and foods and I really loved it. Everything from Greek to Italian to Chinese to Indianand West Indian and more. Of course I’ve tried the foods as authentic as they get and I’m not talking about the americanized version or perception of these cultures (ie: Mandarin and East Sides).
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One of my favourite curries is West Indian, I have a love affair with the Lala’s brand of curry powder. It has all the good spices in it: turmeric, cumin, corriander and more and its so easy to use since it’s premade. Of course there are no funny ingredients in it, just spices so its a good purchase if you make curry a lot and don’t have time or a specific spice on hand to make from scratch.

Curry is really easy to make too! A few tablespoons of curry powder, some coconut milk and all your desired food ingredients and voila – you’ve got yourself a curry. I’m sure everyone has their own little take on curry and of course it varies depending on ethnicity but it is all wonderful and delicious! Prepare youselves for a really rich and flavourful dish that will take you only minutes to prep.

Ingredients:
1 Small Sweet Onion
2 Cloves Garlic
1 Tbsp Coconut Oil
2 Tbsp Curry Powder
1 Can Coconut Milk
1 Cup Chickpeas
2 Cups Chopped Kale
1 & 1/2 Cups Broccoli
1/2 Tsp Cinnamon

Method:
Chop your onion into bite sized pieces, mince the garlic and heat a large skillet on medium low. Add your coconut oil to the pan, allow to melt and then add you onions and garlic. When onions and garlic are slightly browned, add your curry powder and allow the flavours to mix for 2-3 minutes. Add the remaining ingredients, reduce heat and let everything simmer together for 15-20 minutes until its all soft and tender and the flavours have been absorbed. Note* the curry should be kind of soupy. Pour into a bowl and enjoy with some vegan roti skins or rice!

xx KTV

 

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