I couldn’t find the specific “Winter Vegetable Chickpea Curry” recipe you’re asking for, but I found a related recipe that might interest you. The “Easy Chickpea Curry” from Two Peas & Their Pod is a quick, affordable, and delicious plant-based dish that’s perfect for a weeknight meal. This curry is made mostly from pantry ingredients, including chickpeas, coconut milk, fire-roasted tomatoes, and a blend of spices like curry powder, garam masala, and turmeric. It’s packed with protein and flavor, and it can be served with rice and naan bread for a complete meal. This dish is especially appealing because it’s easy to make in just 30 minutes, making it an excellent option for anyone looking for a healthy and hearty meal that doesn’t require a lot of time or fresh produce.
Ingredients:
2 leeks
2 yellow onions
600 g carrots
2 tablespoons neutral olive oil
5 cm fresh ginger
5 cardamom pods
265 g cooked chickpeas (about one medium can)
400 ml coconut cream
200 g crushed tomatoes
1.5 teaspoons ground cumin
1.5 teaspoons ground coriander
1.5 teaspoons turmeric
1 teaspoon ground cinnamon
1.5 teaspoons salt, adjust to taste
3 garlic cloves
Vegetable broth from cooking the vegetables
Directions:
Rinse the carrots and leeks well. Peel the onions and cut them into large slices. If necessary, split the leeks lengthwise to clean them properly, and separate the leaves. Peel the carrots and, depending on their size, slice them into rounds or half-rounds about half a centimeter thick.
Place all the vegetables in a large pot or pan, cover with water, and cook over medium heat (maintaining a gentle boil) for about 20 minutes, until the vegetables are relatively tender. For a real vegetable broth, cook for about 40 minutes until the vegetables are very tender and the liquid is flavorful.
In a pot, add the oil and spices, and toast over medium heat just until the spices begin to pop. Then add the drained vegetables, quickly sautéing them in the oil.
Add the crushed tomatoes and coconut cream. Stir well to coat the vegetables, then add water to cover all the vegetables, allowing them to cook in the curry broth. Simmer on low heat.
Peel the garlic and ginger, then crush the garlic cloves. For the ginger, crush it in a garlic press to extract the juice without adding the fibrous parts, or you can add the whole piece to infuse the preparation, just remember to remove it later.
Simmer covered for 10 minutes, then add the chickpeas. Continue simmering for another 10-15 minutes. If the liquid is still not concentrated enough, feel free to let it reduce further, as curry is a dish that benefits from long cooking.
Serve hot, with rice, fresh coriander, or fresh onion.
Prep Time: 35 minutes | Cooking Time: 40 minutes | Total Time: 75 minutes
Kcal: 350 kcal | Servings: 6 servings