GingerPrawns04
PRAWN AND PICKLED GINGER SALAD
GingerGarlicRelish00
GINGER AND GARLIC RELISH
GingerPickle02
PICKLED GINGER
GingerCalamari03
CRISPY AROMATIC SQUID
GingerIce-cream02
GINGER PRESERVE
GingerBeer02
GINGER BEER
Nougat Cranberry & Almond
Cranberry and almond nougat
C&D Photo_0397
Macadamia butterscotch brittle
TrufflesWhite03
WHITE CHOCOLATE, MASALA AND PISTACHIO TRUFFLES
Truffles02
CHOCOLATE TRUFFLES
ChocMartini07
CHOCOLATE ESPRESSO MARTINI
Pork10
CRISPY PORK BELLY WITH CHOCOLATE HOISIN SAUCE
Chocolate Hoisin Sauce
CHOCOLATE HOISIN SAUCE
Milkshake02
CHOCOLATE NUTELLA MILKSHAKE
HotChoc01
GOOD OLD-FASHIONED HOT CHOCOLATE
May09Bread&Butter04
BREAD & BUTTER PUDDING
May09RoastChicken04
BUTTER-BASTED ROAST CHICKEN
Pistachio white choc chip cookies-0072
Pistachio white choc chip cookies
May09Butterscotch02
Butterscotch sauce
March 09 Mailer 034
ORGANIC ROOT VEGETABLES WITH HONEY & THYME
QUICK & EASY CHICKPEA CURRY

QUICK & EASY CHICKPEA CURRY

Servings: 4

Ingredients

2 tbsp butter (or a vegan alternative)
1 large onion, finely chopped
1 tbsp freshly grated ginger
2 tsp finely chopped garlic
2 x 400g tins chickpeas, drained and rinsed
1-2 large potatoes, peeled and chopped
2 large carrots, peeled and chopped
1 x 400g tin diced tomatoes
500ml prepared NOMU Vegetable STOCK
1 cup coconut milk (optional)
100g baby spinach leaves, rinsed
Fresh coriander leaves to garnish

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

2 tbsp butter (or a vegan alternative)
1 large onion, finely chopped
1 tbsp freshly grated ginger
2 tsp finely chopped garlic
2 x 400g tins chickpeas, drained and rinsed
1-2 large potatoes, peeled and chopped
2 large carrots, peeled and chopped
1 x 400g tin diced tomatoes
500ml prepared NOMU Vegetable STOCK
1 cup coconut milk (optional)
100g baby spinach leaves, rinsed
Fresh coriander leaves to garnish

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.

Shop the products

You may also like

/5
/5

Tried it? Tell us about it

Browse by category

Newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

There are no reviews yet. Be the first one to write one.

Menu

Join our weekly newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

Index

Top Tips