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Yellow Chickpea Curry

3 from 2 votes
GF | DF | EF | NF | RSF 
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Servings: 4 people
Course: 2 meals a day, Family Meals, Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 400 grams tin chickpeas
  • 1 large carrot
  • 1 red capsicum 
  • 100 grams broccoli florets 
  • 500 ml can coconut milk  AYAM
  • 1.5 tbsp fish sauce 
  • Salt and pepper to taste 
Curry paste: 
  • 3 garlic cloves 
  • 30 grams fresh ginger 
  • 1 brown onion 
  • 1 tbsp dried turmeric 
  • 2 tsp dried coriander 
  • 2 tsp curry powder 
  • 3 tbsp avocado oil 
  • 1 tbsp lemon juice 
  • 2 tbsp coconut oil for cooking 

Equipment

  • 1 pot
  • 1  Blender
  • 1 knife
  • 1 Spatula
  • 1 Dishes

Method
 

  1. Peel the onion and garlic and roughly chop. Add them to a blender with all of the remaining curry paste ingredients. Blend until a smooth paste has formed 
  2. Preheat a pot with the coconut oil to a medium heat. Add in 5 tablespoons of the curry paste* and cook off the paste, mixing regularly for 5 minutes
  3. Add in the coconut milk and carrots and cook for another 5 minutes 
  4. Add in the broccoli, capsicum and chickpeas 
  5. Once all of the vegetables are tender, add in the fish sauce and salt and pepper to taste 
  6. Serve with rice, rice noodles or quinoa 
  7. * You will be left with half of the curry paste. You can freeze this for another meal! 

Notes

Able to be frozen: yes
Age Appropriate: 2 meals+ day 
Recipe for Boob to Food by Jane Houston