May 29, 2018

Chickpea and Vegetable Curry

Ever since my trip to Sri Lanka I have been loving coconut milk based curries. This is the saucy base of your dreams. Incredibly versatile, you can add whatever protein and veggies that you want. Add some adlai or rice you just whipped up a delicious, intensely flavored and satisfying meal.

With an abundance of spices and the addition of coconut milk this meal is healthy but definitely not lacking in the flavor department. Add more chilis if you want a spicier curry, this recipe is mild but classic Sri Lankan curries are much spicer. I added chickpeas, zucchini, and green beans but I am sure eggplant, chicken, or tofu would be great with it to.

The Recipe:

1 large zucchini, diced

1 can (15oz) chickpeas

1 cup fresh green beans

1 x 400mL can of coconut milk (separated)

3 fresh green chilis (less or more depending on how spicy, 3 will be medium heat)

4 cloves garlic, minced

1 red onion, roughly chopped

2 tsp curry powder

1/2 tsp turmeric

3 tbsp coconut oil

1 tsp mustard seeds

2 springs fresh curry leaves*

1/2 tsp salt

1/2 tsp black pepper*

  1. Add coconut oil in a wok or saute pan over medium high heat. Add mustard seeds, and curry leaves (if using). Fry for a minute until they split. Add remaining spices, chickpeas, vegetables and 200mL of coconut milk. Saute for 5-7 minutes.
  2. When vegetables begin to soften add remaining coconut milk and bring to a boil.
  3. When the oil begins to separate, remove from the heat. Season with salt and pepper and serve with adlai or brown rice.

Enjoy ~ Amanda

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