The very first recipe I shared using chickpeas as the main ingredient was the crispy baked falafels. Today I share with you this delicious and creamy chickpeas & pea curry that can be enjoyed with either some brown rice, mashed potatoes, whole wheat chapati, naan or any other starch of your choice.
This creamy curry is vegan, gluten free, protein-rich and very quick to prepare.
The blend of all the spices that make up “curry powder” have great health benefits including heart health, cancer prevention, helps the liver in removing toxins from the body, protect the immune system from bacteria infection among others benefits.
Preparation and cooking
Prepare all your ingredients ready for cooking, that is, dice the onions, dania and puree the tomatoes.
In a large cooking pot/ sufuria, heat some oil and add in the onions. Saute till translucent.
Add in the minced garlic, ginger & turmeric paste and let cook till fragrant.
Add in all the spices and let them cook for a minute.
Follow by adding the tomatoes and dania stems. Leave to cook for another minute or two.
At this point add in the pre-boiled chickpeas (and peas if using them). Stir everything well together. Season with salt & pepper then add in the water and leave to cook for 10-12 minutes.
Follow by adding the coconut cream and leave to simmer for 3-5 minutes.
Once the sauce has thickened, season with more spices if desired, add in the dania leaves.
Serve with any accompaniment of your choice.
Ingredients
- 1 large onion, diced
- 1 tsp ginger, garlic & turmeric minced
- 1 bunch dania leaves & stem
- 1 tsp garam masala
- 1 tsp ground coriander
- 1 tsp ground mustard and/or curry powder
- 2 tomatoes, pureed
- 1/2 cup water
- 1 cup coconut cream
- 3 cups pre-boiled chickpeas,
- 1 cup pre-boiled green peas, (optional)
- Salt & pepper to taste
- Oil for cooking
Instructions
- In a large cooking pot/ sufuria, heat some oil and add in the onions. Saute till translucent then add in the minced garlic, ginger & turmeric paste and let cook till fragrant.
- Add in all the spices and let them cook for a minute. Follow by adding the tomatoes and dania stems.
- Leave to cook for another minute or two then add in the pre-boiled chickpeas (and peas if using them). Stir everything well together. Season with salt & pepper then add in the water and leave to cook for 10-12 minutes.
- Follow by adding the coconut cream and leave to simmer for 3-5 minutes.
- Once the sauce has thickened, season with more spices if desired, add in the dania leaves and serve with any accompaniment of your choice.
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I know you’re going to love this Creamy Chickpea & Pea Curry. Please rate this recipe below (After you’ve made it, of course). Remember to like, share and tag me on Instagram, Facebook & Twitter. I’d love to hear from you and it helps encourage others to make the recipe too! Enjoy!
