Vegan Chickpea Curry
A delicious winter warmer, perfect for lunch, or your evening meal. I adore making curries and make them a lot. Its great mixing flavours and textures together and perfect for getting your daily veg in all at once.
1 tin chickpeas. Rinse and washed.
1 medium onion, finely diced
2 medium tomatoes, finely diced
1/2 tsp cumin seeds
1 cup coconut milk
1 tbsp garlic paste
1 tsp ginger paste
1 tsp paprika
1/2 tsp cayenne
1/2 tsp turmeric
1/4 cup of coriander leaves, chopped
Salt to taste
1 tsp cumin seeds
1 tbsp coriander seeds
1 tsp fennel seeds
1/2 tsp methi seeds
1/2- inch stick of cinnamon
Mix all the ingredients of the spice mix together, Set aside.
Heat the oil in a saucepan. Add cumin seeds. When they sputter, add the onions, ginger and garlic.
Sprinkle some salt and saute, over medium heat, adding a teaspoon or two of water if the ginger and garlic start to stick.
When the onions are translucent, add the tomatoes, paprika, cayenne, turmeric, and the spice mix.
Cook over medium heat, stirring frequently, until the tomatoes darken and most of the liquid has evaporated.
Add the chickpeas and salt and stir well to mix. Add 2 cups of water.
Bring the chickpea curry to a boil, turn down the heat, and simmer for another 15 minutes. Add the coconut milk and let it warm through.
Add salt. Garnish with leafy coriander and serve hot with your choice of rice.
Half a bag of fresh kale.
The simplest recipe ever for the most delicious crisps. I say half a bag, they shrink up to nothing, and I also eat a lot.
1. Grab a clean mixing bowl, add the kale and remove and thick stems.
2. Drizzle olive oil over the kale to allow a thin coating and mix through with your hands.
3. Add salt and pepper to taste.
4. A sprinkle of garlic & cumin will add a little spice to the beautiful deep flavour of the kale.
5. Set all on a baking tray and bake in the oven at 180* for 5-10 minutes, keep checking and remove when they are shrivelled and browned on the edges.
Add to your curry or enjoy as a side, a snack or crisps!
As with all recipes, you can add and take away what ever ingredients you like. I tend to literally throw it all in and leave it for over an hour on a low heat. Its great to mix up your ingredients I use a lot of dried soya chunks in curries, sweet potato is also great!
Enjoy, Victoria x