November 26 2019 – Chris McIntosh
Chickpea curry with creamy mash
Gluten free, dairy free, nut free, vegan
I have been making this curry for 4 years and it is by far my favourite recipe.
2 tins chopped tomatoes or equivalent fresh tomatoes
1 tin chickpeas
1 tin coconut cream
1 tbsp tomato paste
8 cloves of galric
thumb of ginger
2 tsp salt
1 tbsp garam masla
2 tsp turmeric
2 tsp curry powder
2 tsp cumin
2 tbsp coconut yoghurt
juice of a lemon
Peel and dice onion, garlic and ginger. Sautee in olive oil or coconut oil with salt until soft and translucent.
Add spices + tomato paste and sautee for 2-3 minutes
Add tomatoes, chickpeas + coconut cream and bring to a slow simmer for 20 minutes stirring occasionally.
Once finished you want to add the coconut yogurt and lemon juice stir through and taste, adjust salt and lemon juice to suit.
Garnish with fresh coriander and Earth Stewards microgreens.
6 large agria potatoes
1/4 cup almond milk or plant milk of your choice
1 tsp salt
Peel and 1 cm cube potatoes, place in cold water and bring to the boil, cook until potatoes are soft and a they fall off a sharp knive about 10-15 minutes.
Drain water off potatoes and add plant milk + salt, mash with a potato masher until smooth and creamy, if they are to dry add more plant milk.
If you want them to be extra delicious then add 1 tbsp coconut yoghurt to your mashed potatoes.
Both recipes serves 6 people.