Winter Chickpea and Veggie Curry

[Guest guest]

Winter Chickpea and Veggie Curry

 

 

1/2 cauliflower, cut into florets

1 to 2 cloves garlic, crushed

1 large onion, diced

2 stalks celery, sliced

1 carrot, thickly sliced

1 small zucchini, thickly sliced

2 potatoes, thickly sliced

2 cm (3/4 " ) piece fresh ginger, grated

1 small handful green beans, sliced

400 g (14 oz) can chickpeas (garbanzo beans)

400 ml (13 1/2 fl oz) can coconut cream (optional)

sea salt, to taste

2 to 3 tablespoons olive oil -OR- coconut oil

4 teaspoons vegan margarine (optional)

2 heaped teaspoons red curry mix -OR- mix of choice

 

 

1. Heat a large heavy based saucepan. Add oil and margarine. Add

onion, celery, pinch of salt and ginger. Saute over medium heat for 3

to 5 minutes until golden.

 

2. Add carrot, curry mix and garlic and saute for another 2 minutes.

 

3. Add green beans, potato, chickpeas and another pinch of salt. Add

boiling water until vegetables are just covered - do not add too much

water. Simmer for 8 to 10 minutes.

 

4. Add the cauliflower and zucchini and cook for 15 minutes.

 

5. Season to taste and the turn off heat. The longer you allow the

curry to stand the more intense the final result. This is fabulous

prepared the day before and simply reheated.

 

 

 

SERVING SUGGESTION: Serve on a bed of brown rice, quinoa or grain of

choice.

 

VARIATION: Towards the end of cooking time add a handful of chopped

fresh coriander (cilantro) leaves.