This vegan curry is a delicious and simple way to introduce loads of crucial nutrients into your diet. It’s rich in high-quality plant-based protein and essential minerals, and warming on a cold night.
Just try these simple steps, and you’ll have delicious vegan chickpea curry in no time.
For this chickpea curry you’ll need one can of chickpeas, 1 can of coconut milk, 2 tablespoons peanut butter, 1 masala pot, 1 onion, 3 cloves of garlic, 1 can of chopped tomatoes, 1 broccoli, 1 handful of kale and a handful of coriander.
Preheat the oven to 190 degrees Celsius. Start finely chopping the vegetables until they’re diced into thin slices. Next, take your broccoli and break it into several small pieces. Lay them out on a baking tray, cover with olive oil and put them in the oven for 20 minutes.
While the broccoli is roasting, put a little olive oil in a large frying pan and start frying the diced vegetables. Cook on a medium heat until the onions go translucent.
Once the vegetables are cooked, put in chickpeas and fry for a further 4 minutes before adding the coconut milk and chopped tomatoes. Simmer on a medium heat, stirring often. Add peanut butter and mix.
Serve the curry hot with roasted broccoli and a coriander dressing.