Chickpea and Veggie Curry
Curries are one of our favourite meals of all times. They are quick and easy, and possibly taste even better the next day.
Serves 1 | Prep time: 10 mins | Cooking time: 30 mins
- 1/4 onion (diced)
- 1 small carrot
- 1 cup cauliflower
- 1/4 cup mushrooms
- 1 tsp curry paste (e.g. Madras paste)
- 1 tsp garam masala
- 1/2 cup tinned tomatoes
- 1/2 tsp Massel salt-reduced stock powder
- 1/2 cup frozen peas
- 1 cup cooked/canned chickpeas
- Handful of chopped fresh coriander (optional)
- 1/2-1 cup of water, as required
- 1 cup cooked brown rice (1/3 cup uncooked brown rice)
- Start by cooking the brown rice. Rinse the rice first.
- If you have a rice cooker the general ratio recommended for brown rice is 2 1/4 cups water to 1 cup brown rice.
- To cook on a stovetop either use the absorption method or boil gently.
- Absorption: Use the same ratio as above of water to brown rice. Place the water and rice in a saucepan. Bring the water to a boil, reduce to a low heat, cover the pot, and simmer for about 20 minutes or until the rice has absorbed the water. Then let it sit for 5-7 minutes before removing the lid. Fluff the rice with a rice paddle.
- Gentle Boil: Use a ratio of 1 cup of brown rice to 8 cups of water. Place the water and rice in a saucepan. Bring to a boil, reduce heat and boil gently without the lid for about 20-25 minutes. Remove from heat and drain the water.
- While the rice is cooking, chop the vegetables (carrot, cauliflower, mushrooms) into large chunks.
- In a large saucepan fry the diced onion until soft. Add the carrots, cauliflower and mushrooms and continue to cook for about 2 minutes.
- Add the curry paste and garam masala and continue to cook while stirring for a further minute. Add the canned tomatoes, water and stock powder and bring to a boil.
- Lower heat and cook on a low simmer, stirring occasionally, for approximately 20 minutes.
- Stir through the frozen peas and chickpeas. Leave for a further 5 minutes. Remove from heat then stir through the fresh coriander, leaving a little for a garnish.
- Serve with brown rice.
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DinnerIndianGluten FreeLow Fat
Is this really only 1 serving for all these recipes???
All recipes from our 30-day vegan challenge menu are a serve for one person. Feel free to increase the ingredients by however many people you are cooking for.
I’ll be preparing this for dinner tomorrow. Do we fry the onions with a little oil or with a bit of water?
Apologies Carmen, just seeing our question now. If you’re not following an oil-free diet then you can certainly use a little bit of oil to fry the onions.
This is the curry recipe I have been looking for….works well with a variety of veggies and beans
Delicious, lovely textures and so simple and quick to make. Thank you!