A coconut chickpea and coriander dairy free curry recipe a enjoyable evening meal. mmmmmmm lovely !
3 normal sized potatoes, chopped
Some sunflower oil
2 onions and 1 shallot (or use 3 onions, or 4 shallots, whatever you like)
1 chilli, deseeded and chopped (for normal spice, or use 2 for super spice)
3 garlic cloves, chopped
480ml Gluten Free vegetable stock
1 decent bunch fresh coriander, roughly chopped
1½ tsp turmeric
2 tsp ground ginger
2 x 400g cans chickpeas, drained
400g can coconut milk
Chop the potatoes into bite sized pieces and put in a pan of water to boil until cooked.
Chop the onions or shallots and put them in a splash of the oil over a low-medium heat. Leave them there to sizzle away and go all soft and lovely for about 10 minutes. Once they're done, add the chilli and garlic for about 30 seconds. Pour in the vegetable stock and half of the coriander. Sprinkle on the turmeric and ginger.
Pour in the drained chickpeas and leave to simmer over a medium heat until it's reduced slightly. By the time it's reduced a bit, the potatoes should be cooked. Drain them and tip into the pan with the rest of the stuff. Add the can of coconut milk at this point and watch as you stir it and it turns into the best yellowy green colour!
Leave it to simmer a bit more, taste it and add more ginger or turmeric to taste. Ladle into a deep bowl and top with the remaining fresh coriander. Pitta bread is pretty great for dipping into it.
Recipe by blogger Naomi Westlake, The gluttonous vegan
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