This recipe is from Calum Harris’s cookbook, The 20 Minute Vegan. I’ve only switched out the chilli flakes to a fresh chilli (and on this occasion didn’t add the pomegranate seeds) but this was so easy to make and went down with the whole family! Honestly if you haven’t checked out his cookbook, I’d highly recommend. There are some great recipes in there and fantastic when you’re looking for an easy meal night.
Chickpea & Broccoli Curry
2-3
servings10
minutes17
minutesIngredients
200g (1/2 a lb) tenderstem broccoli
6 tbsp olive oil – plus extra for frying
2 tsp of garam masala
2 tsp ground cumin
2 tsp fennel seeds1 tsp ground turmeric
1 x 400g (14 oz) tin chickpeas – drained
Thumb size piece of fresh ginger
5 garlic cloves (or 3 garlic cloves and one onion)
1 tbsp tomato paste
1 fresh red chilli (or 1 tsp dried chilli flakes)
1 tbsp mango chutney
1 x 400g (14 oz) chopped tin tomatoes
1 x 160g (5 1/2 oz) tin of coconut cream
Salt & Pepper to taste
- To serve
1/2 lime
15g (1/2 oz) fresh coriander
Cooked basmati rice – Either a 250g pouch of cooked rice Or freshly cooked or steamed rice
Directions
- Preheat the oven to 200°C (Fan 180°C/Gas mark 6) OR (400°F). Get the tenderstem broccoli and roughly chop. Get a roasting tray and add the 6 tablespoons of olive oil into the tray and add all of the spices. Mix it with the olive oil until it forms a curry paste and then put the broccoli and chickpeas into the tray and coat with the oil mixture. Season with salt and pepper and then put into the oven to roast around 12 minutes.
- Next heat a drizzle of oil into a large saucepan on medium heat. Peel and grate (or chop) the ginger and garlic and then put into the pan and fry until softened. Add the tomato paste, chilli, and mango chutney. Mix together and the add the chopped tomatoes and coconut cream. Season to taste and reduce until its saucy and then pop on a low heat until the veg is ready from the oven.
- Transfer the roasted veg and chickpeas into the saucepan and mix together. Turn the heat up to medium and stir until your sauce is lovely and thick and the veg is fully mixed in. Then remove from heat.
- Serve with cooked basmati rice, a wedge of lime (to squeeze over) and the fresh coriander.