4/25/2023 0 Comments Chickpea curry healthnut nutrition![]() I mean, when is adding avocado ever a bad thing? She asks while shrugging her shoulders…ĭon’t love curry? Then roast those chicks with za’atar or even just plain turmeric. And while you’re at it, might as well throw in some avocado. You could also serve it over some leafy greens for extra vitamins A, C, E and K. Looking to make this dish a more complete meal? Might I suggest making some basmati rice or quinoa, which also bumps up the protein factor. You can buy pre-shredded carrots to make it even easier but, I am telling you, there is no comparison between fresh hand shredded and store-bought carrots. If you prefer a crispier ‘pea, roast ‘em another 10 minutes or so.įor the carrots, I like to hand shred for the freshest and best flavor. Try to buy the best quality too, as you can really taste the difference.Here I use jarred chickpeas and roast them 15 minutes to get them just a little crispy. Chopped tomatoes tend to be really watery, but they can be used. A little tip about tinned tomatoes - we always use whole tomatoes and chop them up in the pan with a wooden spoon as they are less processed.Instead of serving this spinach curry with plain rice, mix some lime juice and fresh coriander in to the rice before serving.If you want to keep leftovers in the fridge they will stay fresh for up to 2 days. This curry freezes really well, and it will keep in the freezer for up to 3 months.Creamy curries are super comforting, so why not add a spoonful of cream, coconut milk or creme fraiche to the pan just before serving.If you don't have the individual spices to hand, or you don't want to measure them, add 3 teaspoon of garam masala instead. Use garam masala or curry powder to save even more time.Equally, if you like really spicy curries then you can add more cayenne. Don't want any heat? You can leave out the cayenne for a super mild curry, but still all the flavour from the other spices.The onions will be much softer and have more flavour, but as we wanted a quick curry we sped up that step. If you have a bit of extra time, cook the onions on a lower heat for longer.Kale, Cabbage and Swiss chard will all work, but they will take a little bit longer to cook, so put them in the pan earlier. Don't have any spinach? You can use another leafy green instead.We have used haricot and cannellini before in this spinach curry. We like chickpeas because they are really creamy and cheap, but others work too. If you don't have a can of chickpeas, then any other can of plain beans will work.Just put the curry back in a pan and gently reheat. If you have leftovers that you want to keep in the fridge, they will stay fresh for 2 days. This will keep in the freezer for up to 3 months. Just liven it up with some fresh herbs before serving. Yes it can! Separate this curry in to freezer containers with some rice and put them in your freezer for a quick and easy meal. We have made this with tikka and korma paste and it's delicious. You could also use your favourite curry paste to make it a different way each time. If you are short on time, or you don't have a range of spices, then you can just use 3 teaspoon of garam masala in this dish instead. Add a little more or a little less of each depending on your tastes to make this tasty vegan chickpea curry recipe. You can pick spices up for really cheap, especially if you buy them in bigger packets in ethnic stores and they really do make the dish.ĭon't be afraid to start experimenting with herbs and spices. The most used spices in our kitchen, which feature in this dish, are ground coriander, cumin, paprika, salt and pepper, turmeric and of course cayenne because they are all flavour packed. It's a vegan recipe, making it a really easy meal to help you reduce the amount of meat and dairy you consume.It is nutrient dense too, with the protein from the chickpeas and iron from the spinach. Just 123 calories for a big filling portion and just 1 gram of fat. That's what you are really looking for from a meal isn't it? The flavours all work perfectly together in this super easy curry. ![]() Make use of all those herbs and spices you have. It uses ingredients that you probably already have in your cupboard right now.You just open tins and mix together with spices. Which means it is ready in less time than it takes to choose something from the takeaway menu. This chickpea curry recipe takes less than 10 minutes.
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