Yellow Chickpea Curry
GF | DF | EF | NF | RSF
- stove
- pot
- Blender
- knife
- Spatula
- Dishes
- 1 tin 400g of chickpeas
- 1 large carrot
- 1 red capsicum
- 1 100g broccoli florets
- 2 cans 270ml coconut milk
- 1.5 tbsp fish sauce
- Salt and pepper to taste
Curry paste:
- 3 garlic cloves
- 1 30g 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
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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
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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
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Add in the coconut milk and carrots and cook for another 5 minutes
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Add in the broccoli, capsicum and chickpeas
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Once all of the vegetables are tender, add in the fish sauce and salt and pepper to taste
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Serve with rice, rice noodles or quinoa
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* You will be left with half of the curry paste. You can freeze this for another meal!
Able to be frozen: yes
Age Appropriate: 2 meals+ day
Recipe for Boob to Food by Jane Houston
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