Easy Chickpea Curry

Name: Easy Chickpea Curry
Ingredients: 3 cups chickpeas, cooked; 1 brown onion; 2 tablespoons ghee or extra virgin olive oil; 2 tablespoons curry powder; 1 teaspoon garam masala; 1 teaspoon turmeric; 1 medium sized butternut squash, skin removed and diced; 900 milliliters coconut milk, tinned; 1 large zucchini, spirallised or thinly sliced; 2 cups peas, frozen or fresh; 2 cups black or brown rice; 1/4 cup coriander, finely chopped; extra coriander to serve; sea salt to season

14 ingredients

8 steps

Ingredients

3 cups chickpeas, cooked
1 brown onion
2 tablespoons ghee or extra virgin olive oil
2 tablespoons curry powder
1 teaspoon garam masala
1 teaspoon turmeric
1 medium sized butternut squash, skin removed and diced
900 milliliters coconut milk, tinned
1 large zucchini, spirallised or thinly sliced
2 cups peas, frozen or fresh
2 cups black or brown rice
1/4 cup coriander, finely chopped
extra coriander to serve
sea salt to season

Directions

1

Place ghee in the base of a large casserole pan on a medium heat.
2

Slice brown onion in half, remove skin and then thinly slice vertically. Add onion to the pan and saute until tender.
3

Once onion is tender add garam masala, turmeric and curry powder, stirring until flavours become fragrant.
4

Add coconut milk, chickpeas and diced butternut squash. Simmer on medium-low heat for approximately 30 minutes.
5

Add black rice to a medium sized saucepan with about 5 cups water. Bring to the boil and continue to boil until rice is tender. Once tender, remove from heat and keep covered with a lid. Strain before serving if required.
6

Once butternut squash is tender, add frozen peas and coriander. Stir through.
7

Once peas are cooked, turn off the heat and add zucchini. Stir through. Season with salt if desired.
8

To serve spoon rice into bowls and top with curry and extra coriander if desired.