B-well Coconut Chickpea Curry
(14 Jan 2021)

Chickpea curry

B-well Coconut Chickpea Curry

Recipe by B-well from Vegan Cookbook
Serves 4-6
Prep time: 15 minutes
Cooking time: 45 minutes

2 tbsp B-well Canola Oil
3 cloves garlic, minced
1 tbsp ginger, finely chopped
1 fresh red chilli, finely chopped
2 onions, chopped
1 tsp mustard seeds
10 curry leaves
1 bunch coriander
1 tsp paprika
½ tsp black pepper, ground
½ tsp turmeric
2 potatoes, cut into quarters
1 tin tomatoes, chopped
1 tin coconut milk
500g pumpkin, cut into chunks
1 tin chickpeas, drained
100g green peas             
Serve with naan, rice and sambals                                        
Pour the B-well canola oil into a large pan on high heat. Add the garlic, ginger, chilli and onions, and reduce heat to medium. Stir occasionally until brown.
Add mustard seeds, curry leaves, and coriander and fry until the curry leaves go crispy.
Add the paprika, black pepper, turmeric, potatoes, tomatoes, and coconut milk. Bring to a boil, then add pumpkin and chickpeas. Reduce to low heat, cover with a lid and cook for 40 minutes. Check occasionally and add  a splash of water if too dry.
Remove the lid, add the green peas and cook for an additional 15 minutes and cook for an additional 15 minutes or until the sauce is nice and thick.
Serve immediately on a bed of rice or with naan.
You can add any veg or fillings that you like here, there is no hard and fast rule. As long as they have enough time to cook and absorb the sauce, you could use any vegetables you like.
This is equally as delicious, if not BETTER the day after its made. The leftovers make an awesome bunny chow or samosa filling, but can also be frozen for up to 2 months and enjoyed again and again! 

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