Mellow Coconut Curry with Vegetables & Chickpeas
Delicious mellow, creamy curry with coconut and chickpeas to suit the most sensitive of palates!
This is a really easy, nice curry and it is mild so kids will enjoy it too. Try it served with rice (brown or white) and/or chappatis, mango chutney and a dollop of plain dairy-free yoghurt. Serve hot pepper sauce or a hot pickle on the side for the heat-lovers amongst you!
For a gluten-free option check that the curry paste or powder you use is suitable.
1-2 tbsp plain oil (eg rapeseed)
2 tsp mild curry paste or powder or more to taste
250g/8oz onion, chopped (1 small-medium onion)
4 cloves garlic, crushed or chopped
200g/7oz potatoes, diced
250g/8oz carrots, chopped
1 large red or yellow pepper, chopped
250g/9oz broccoli, cut into florets - or French beans
200g/7oz mushrooms, cut into quarters or halves, depending o
1 tin coconut milk
1 tin chickpeas, drained and rinsed
Small bunch fresh coriander, chopped
1. Put a large pan of water on for rice then chop the vegetables.
White basmati rice takes exactly 11 minutes - if you rinse it and leave it hot it will continue to cook and go mushy so make sure you time it right.
Brown rice takes 25-30 minutes. Put it on to cook right at the start.
2. Heat the oil then lightly fry the onion and garlic until the onion starts to soften. Add the potatoes and carrots and cook for another 5-7 minutes, stirring to stop the vegetables from catching.
3. Add the pepper pieces, mushrooms and broccoli: cook for another 2 minutes. Now stir in the curry paste or powder, ensuring that everything is well coated. If using white rice, put it on to cook now.
4. Add the coconut milk and chickpeas, mixing everything well together.
5. Cook for a few minutes until the potatoes and broccoli are tender - avoid over-cooking the broccoli if possible. Stir in the chopped coriander and serve the curry with rice and any options you like.
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