Yellow Chickpea Curry

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Yellow Chickpea Curry

3 from 2 votes

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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

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
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
Add in the coconut milk and carrots and cook for another 5 minutes
Add in the broccoli, capsicum and chickpeas
Once all of the vegetables are tender, add in the fish sauce and salt and pepper to taste
Serve with rice, rice noodles or quinoa
* 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

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August 19, 2024 at 4:28 pm

Belinda says:

I use chicken instead of chickpea, but make this recipe regularly and it's great

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Yellow Chickpea Curry

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