I do love a vegan curry and so many variations. Curries are the perfect comfort food, quick and easy, ready in less than 25 minutes! Stews, curries and soups are a great way of using whatever veg you have in the fridge.
Experiment with different colour veggies and keep it varied to get a variety of phytonutrients. Phytonutrients are in all fruit, veg, beans, legumes and grains. They have anti-inflammatory and antioxidant properties, which protects our bodies from free radicals. They give the fruit and veg their colour and each have different benefits so ensuring you get as much colour and variety as possible is key. What a perfect way than to make tasty curries, stews and soups.
Vegan chickpea and pumpkin curry
- 1 tbsp coconut oil extra virgin
- 1 onion chopped
- 2 tbsp ginger grated
- 2 cloves garlic minced
- 340 g canned chickpeas
- 450 g pumpkin peeled, chopped
- 240 mls tomato passata
- 200 g fresh spinach
- 300 mls coconut milk, canned
- 200 g cherry tomatoes
- 1 tsp ground cumin
- 1 tsp turmeric
- 1 tsp ground coriander
- 1 tsp cinnamon
- 1 tsp cardamom
- In a large saucepan, heat the oil over medium-high heat.
- Add the onion, ginger and garlic, and cook for 1-2 mins, until soft.
- Next, add in the spices and continue cooking for another 2-3 mins, add a splash of the coconut milk to prevent from burning.
- Next, add in the chickpeas (with a splash of the brine), pumpkin, tomato passata and the remaining coconut milk.
- Additionally, add in ½ cup (120ml) of water, then season with salt and pepper,and mix well.
- Bring to boil, then lower the heat, coverthe saucepan with a lid and simmer for 20 mins, stirring occasionally.
- Lift the lid and cook for another 5-10 mins until the sauce reduces and thickens.
- Finally, add the spinach and cherry tomatoes, mix well and take off the heat.
- Serve with brown rice.