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  2. chickpea curry recipe

Veg & chickpea curry

This hearty red curry with peanuts and coconut cream, is a delicious winter warmer. The base for this curry works well with beef and chicken as well as vegies! - by Chantal Walsh
  • 30 Mar 2017
Veg & chickpea curry
Cook: 70 Minutes - easy - Serves 6 - gluten-free - dairy-free - egg-free - pregnancy-safe
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This hearty red curry with peanuts and coconut cream, is a delicious winter warmer. The base for this curry works well with beef and chicken as well as vegies!

Ingredients

1 tbsp oil

3- 4 tbsp red curry paste, to taste

2 tbsp tomato paste

1 tbsp minced fresh ginger

2 tbsp fish sauce

1 tbsp brown sugar

zest of 1 lime

2 kaffir lime leaves (optional)

400 ml can coconut cream

3 cups chicken stock

8 cherry tomatoes, chopped, or 1 cup canned tomatoes

¼ cup chopped fresh coriander, to garnish

¼ cup roasted peanuts, to garnish

Vegetables

250 g potatoes

250 g sweet potatoes

250 g pumpkin

250 g eggplant

300 g canned chickpeas, drained and washed

200 g green beans or other green vegetable

Method

  1. To make curry base, heat oil in a large pot and gently fry curry paste, tomato paste, ginger, fish sauce and brown sugar for a minute or two until they smell aromatic.
  2. Add lime zest kaffir leaves if using, coconut cream, stock, and chopped tomatoes.
  3. Bring to a simmer and cook for 10 minutes.
  4. Add “dense” vegetables and chickpeas to curry base and simmer 15 minutes.
  5. Add green vegetables, stir to combine, cover and simmer gently without stirring until vegetables are cooked through, 8-10 minutes.
  6. Garnish with coriander and peanuts.

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