QUICK & EASY CHICKPEA CURRY
Servings: 4
Ingredients
Directions
Heat the Olive Oil and butter in a large pot or very deep skillet over medium-high heat. Add the onion and gently saute until soft and translucent but not browned. Add the ginger, garlic and Indian spices and fry for another minute or 2.
Add the chickpeas and stir well to coat in all the delicious flavour. Add the potatoes and carrots and stir well, followed by the tomatoes and prepared NOMU Vegetable STOCK. Bring to a simmer, then turn down the heat to medium and simmer for 20-30 minutes or until the potatoes and carrots are tender and the sauce has thickened. Stir in the garam masala, spinach and coconut milk (if using) and simmer for another 3-5 minutes.
Check the seasoning to taste with salt and pepper. Garnish with fresh coriander leaves and serve with naan bread and/or basmati rice.
Ingredients
Directions
Heat the Olive Oil and butter in a large pot or very deep skillet over medium-high heat. Add the onion and gently saute until soft and translucent but not browned. Add the ginger, garlic and Indian spices and fry for another minute or 2.
Add the chickpeas and stir well to coat in all the delicious flavour. Add the potatoes and carrots and stir well, followed by the tomatoes and prepared NOMU Vegetable STOCK. Bring to a simmer, then turn down the heat to medium and simmer for 20-30 minutes or until the potatoes and carrots are tender and the sauce has thickened. Stir in the garam masala, spinach and coconut milk (if using) and simmer for another 3-5 minutes.
Check the seasoning to taste with salt and pepper. Garnish with fresh coriander leaves and serve with naan bread and/or basmati rice.
Ingredients
Directions
Heat the Olive Oil and butter in a large pot or very deep skillet over medium-high heat. Add the onion and gently saute until soft and translucent but not browned. Add the ginger, garlic and Indian spices and fry for another minute or 2.
Add the chickpeas and stir well to coat in all the delicious flavour. Add the potatoes and carrots and stir well, followed by the tomatoes and prepared NOMU Vegetable STOCK. Bring to a simmer, then turn down the heat to medium and simmer for 20-30 minutes or until the potatoes and carrots are tender and the sauce has thickened. Stir in the garam masala, spinach and coconut milk (if using) and simmer for another 3-5 minutes.
Check the seasoning to taste with salt and pepper. Garnish with fresh coriander leaves and serve with naan bread and/or basmati rice.
Ingredients
Directions
Heat the Olive Oil and butter in a large pot or very deep skillet over medium-high heat. Add the onion and gently saute until soft and translucent but not browned. Add the ginger, garlic and Indian spices and fry for another minute or 2.
Add the chickpeas and stir well to coat in all the delicious flavour. Add the potatoes and carrots and stir well, followed by the tomatoes and prepared NOMU Vegetable STOCK. Bring to a simmer, then turn down the heat to medium and simmer for 20-30 minutes or until the potatoes and carrots are tender and the sauce has thickened. Stir in the garam masala, spinach and coconut milk (if using) and simmer for another 3-5 minutes.
Check the seasoning to taste with salt and pepper. Garnish with fresh coriander leaves and serve with naan bread and/or basmati rice.
