I discovered this delicious vegan Chickpea & Butternut Curry in my quest to add more veggies to our diet.
There isn’t too much else to say about it, other than it is so satisfying – even for meat lovers. It also gets better with time so eating it two days in a row makes perfect sense. Try it. It is a winner!
Chickpea & Butternut Curry, serves 4-6
Ingredients:
1 tbsp coconut oil
1 brown onion, finely chopped
2 large cloves of garlic, finely chopped
2 to 3 red chilies, finely chopped (I sometimes use dried chili flakes)
1 tbsp garam masala
1 tsp turmeric
1 tsp ground cumin
1 tbsp red leaf masala (I use Durban masala)
1 tin chopped tomatoes
500g butternut, chopped
500g sweet potato, chopped
1 tin (400ml) coconut milk
1 tin chickpeas
a handful of fresh coriander leaves
Method:
1.Heat the coconut oil in a large pot over medium heat to high heat. Saute the onion, garlic & chilies until translucent. Add the spices & continue to fry until fragrant. Add a splash more oil if it gets sticky too quickly.
2.Add the tomatoes & stir to break up. Reduce heat to medium & add the veggies & coconut milk. Add some water to make sure the veggies are covered, then cook for 40minutes or until they’re cooked through.
3.Add the chickpeas & cook for a further 10 minutes until the consistency has thickened. Serve with coriander. (We eat it with basmati rice).
So yum!
Have yourself a lovely day friend. Stay safe & warm. And eat delicious curries!!
Yolandi ♥
Images: Andrea Caldwell for aZestyLife
Original recipe by Amy Hoppy.