Chickpea and potato curry recipe – a simple, delicious and filling vegetarian/vegan dinner
1 cup basmati rice
1 onion – peel & chop finely
2 potatoes – peel and dice (1cm)
2 carrots – peel and slice at an angle
2 tsp curry powder
4 tsp red curry paste (optional)
1/2 cup tap water
1 tin coconut milk
2 tins chickpeas
200g green beans – cut into pieces (2cm)
40g cashews – chop roughly
10g fresh coriander – chop roughly
lemon – cut into wedges
olive oil (from your pantry)
salt and black pepper (from your pantry)
Preparation: Prepare all ingredients as indicated above.
Rice: Bring a saucepan of lightly salted water to the boil. Add the rice and boil gently for 15 minutes on medium heat. Drain and keep warm in a colander over a saucepan of hot water.
Curry: Place a few glugs of olive oil in a large frying pan on medium to high heat. Add the onion and sauté for 4 to 5 minutes until translucent and starting to brown. Add the potatoes and cook for another 3 minutes. Stir in the curry powder and red curry paste (optional) and cook for another minute. Add the tap water (see quantity above), coconut milk, carrots, chickpeas, and green beans. Taste for seasoning, add salt and pepper if needed. Bring to a rolling boil, turn the heat down and leave to simmer for another 20 minutes.
Cashews: Place a small pan on medium to high heat. Add the cashews and dry fry for about 30 seconds, constantly stirring, until lightly browned. Remove from stove and set aside.
To serve: Divide the rice between the bowls. Top with the curry mixture. Scatter with cashews and fresh coriander. Add a squeeze of lemon juice.
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