Chickpea Curry

· 1 min read
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Ingredients

  • 1 tin Macro chickpeas
  • 1 tin Macro tomatoes
  • 1 tin Macro coconut cream
  • 1 white onion
  • 1 carrot
  • ¼ pumpkin
  • ½ cauliflower
  • 50g fresh ginger
  • 4 cloves garlic
  • 2 tbsp curry powder
  • 4 sweet peppers
  • 1 chilli
  • Coriander
  • Salt and pepper

Instructions

Step 1

Slice and dice all vegetables to desired size. Do not mix all vegetables up as each has different cooking time.

Step 2

Sautee onions, ginger and garlic with oil and salt. Then add your spices and toast it for a few minutes.

Step 3

Add in harder vegetables like pumpkin and carrot and cook it for 10 minutes before adding in cauliflower to continue cooking for another 7 minutes.

Step 4

Drain a tin of chickpeas before adding into the mix.

Step 5

Add a tin of tomatoes and simmer it away before adding coconut cream. Season by adding salt and pepper.

Step 6

Add the fresh vegetables like the sweet peppers and coriander.

Step 7

Let it rest for a minute while heating up garlic naan and rice.

Step 8

Serve it on your favourite bowl with some rice, naan and the chickpea curry, enjoy!

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Nick Tatom

About Nick Tatom

The Mayfair Executive Chef, Nick Tatom.

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