Simple Coconut Chickpea Curry

I have to admit that even outside of pandemic isolation, I love a good pantry meal. This curry is creamy and flavourful, providing the perfect combination of textures. It is a quick and easy meal that provides great plant based protein and fibre. If you use a jar of curry paste you can freeze any leftovers to use when you’re in a pinch. Enjoy this meal as a creamy weeknight dinner.

Ingredients

2 tbsp coconut oil (or olive oil)

1 onion diced

1 tbsp turmeric powder or freshly ground

1 tbsp ginger ground/fresh

2 tsp mustard seeds

1 tsp cumin seeds (2 tbsp ground cumin)

2 tbsp green curry paste

1 can chickpeas

1 can coconut milk or cream

1 zuchinni chopped

2 cups veg stock

rice for serving

Methods

Add, oil to your pot, followed by onions and all your spices. Saute until aromatic and then add in your curry paste. Mix this in for about 2 minutes and then add your drained chickpeas. Coat the chickpeas in the spices and then add your coconut milk. Let this come to a low simmer and add vegetable stock and chopped zuchinni. Let this simmer for about 10 minutes, serve hot over brown rice.