This vegetarian curry actually has very little vegetable content so either serve with a fresh salad or add in some blanched or frozen vegetables just before serving (green beans or peas are perfect).  A wimp when it comes to spice this is up there in the heat stakes for me, but this has a lot to do with the type of chilli you use.

½ tsp black peppercorns
1 tbsp coriander seeds
¼ tsp fennel seeds
2 cardamom pods
1 star anise
1 tsp cinnamon
1 red chilli
3 cloves garlic
¼ tsp turmeric
½ tsp mustard seeds
2 onions
1 tin chickpeas
1 cup vegetable stock
1 cup coconut cream

In a dry pan gently toast the peppercorns, coriander and fennel seeds, cardamom pod, star anise and mustard seeds. Then place in a mortar and pestle (or spice grinder) and grind.

Heat a little oil in a large pan along with the mustard seeds. When they start to pop add the finely chopped onion, garlic and chilli and sauté until the onions begin to be transparent.

Add the turmeric and spice blend, stir well and cook for a further 2-3 minutes.

Pour in the drained chick peas, stock and coconut cream and simmer for a further 15 minutes.  Using a stick blender blitz the curry to your desired texture.  I prefer some chunky bits!  If you don’t have a stick blender place half the curry in a blender and whizz before returning back to the pan.

Serve on rice with some fresh coriander.

Chickpea Curry1

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