Traditional curries are a favourite for many vegans, but making one from scratch is time-consuming and expensive. This is a really simple and easy recipe, that's high in protein and mildly spiced with curry paste. You can use whichever vegetables you have on hand, substitute chickpeas for a vegan protein of your choice like tofu, and adjust the amount of coconut milk and water to taste. Serve with rice or vegan naan.
Easy Chickpea Curry
- 1 tsp vegetable or olive oil
- 1 shallot, thinly sliced
- 95g red capsicum, cut into thin strips
- 110g carrot, cut into small pieces
- 3 tbs Turban Chopsticks Thai Red Curry
- 1 tbs soy sauce, 100g dried chickpeas
- 1 x 400ml tin coconut milk
- 100g broccoli, cut into small florets
- 100ml of water (optional, only if needed or if you prefer a more runny texture)
- A handful of fresh coriander (optional)
- A rice or naan, to serve
- Heat oil in a large frying pan over a medium heat, then add shallot and capsicum.
- Cook, stirring regularly, for 2 minutes.
- Add carrot, curry paste and soy sauce and cook for a further 2 minutes.
- Add chickpeas and coconut milk, cover with a lid and leave to simmer for 5 minutes.
- Add broccoli and water if needed, stir the mixture and then replace the lid.
- Leave to simmer for another 10 minutes, or until the chickpeas are just cooked through. Serve hot with rice or naan.