Make-It-Your-Own Chickpea Curry
I make a version of this curry almost every week, and love how I can easily change it up to accommodate any veggies that are languishing in the fridge. When I was starting to test this recipe to share on the blog, I realized that the most useful thing would be to write out the base recipe, and allow you to throw in whichever veggies you like best or need to use up.
To be honest, you could even switch out the chickpeas, and use an equal amount of cooked lentils or frozen green peas instead. The fact that this dish is endlessly adaptable is what makes it such a gold star member of our meal rotation. It’s perfect for easy packed lunches or quick dinners at home, and you could easily double or triple the recipe to feed a crowd. You can serve it with rice or naan, but it’s also super satisfying to eat it as is.
I’ve given some vegetable suggestions in the ingredient list, but feel free to use what you like best. For more substantial veggies (think squash, root vegetables, etc.) I suggest roasting them in a bit of oil and salt, then adding them to the curry once they’re cooked through. For tender greens or peas, you could add them to the curry raw, and simply allow them to simmer for a few minutes before serving. I hope you’ll try it out, and give it your own special touch!
1 tbsp coconut oil
1 large cooking onion, peeled and diced
3 stalks of celery, washed and diced
2 medium carrots, peeled and diced
2 cloves of garlic, peeled and minced
1 thumb-sized piece of ginger, peeled and minced
2 tsp mild curry powder
2 tsp ground cumin
1 bottle passata (tomato purée)
1 can of coconut milk
Stalks of one small bunch of cilantro, washed and minced (optional - if using, reserve leaves for serving)
1 can chickpea, rinsed and drained
Salt and pepper to taste
4-6 cups cooked vegetables of choice (some favourites include roasted sweet potatoes, cauliflower, potatoes, bell peppers and zucchini - if using leafy greens like baby spinach or kale, there is no need to precook before adding to the curry)
If roasting veggies, start by getting those started in the oven.
In a large pot, warm the coconut oil over medium-low heat, then add the onion and sauté until lightly golden, stirring occasionally.
Add the carrots and celery, and cook for another couple of minutes.
Add the garlic, ginger and spices, and cook for an additional minute, stirring frequently to prevent burning.
Add the coconut milk, passata, and cilantro stems, being sure to scrape up the bottom of the pot with your spoon, then bring to a boil.
Once boiling, reduce the heat to low, season with a bit of salt and pepper, and allow mixture to simmer for 15-20 minutes.
Once the mixture has simmered for 15-20 minutes, mix in your chosen vegetable, and adjust seasoning, if required.
Serve hot, as is, or with rice or naan bread. You can top bowls with chopped cilantro leaves, if desired.