Dairyfree Curry with Chickpeas

Dairyfree Curry with Chickpeas

Pff hot summer days. For the last two days I was more than happy to live on salads and raw vegetables. As long as the food was cold, I was fine.  The idea of switching on the oven or cooking felt a bit like a torture. But today, I felt ready for a decent meal, cooked vegetables and warm proteins. A nutritious, warm, not too ‘heavy’ meal  –  vegetable curry with chickpeas.

Highlights

  • Preparation within 30 min
  • Very easy preparation
  • Gluten-free & dairy-free
  • Egg-free, soy-free, corn-free
  • Delicious and nutritious

Ingredients (for 3 normal portions / two normal and two small portions)

  • Chickpeas – about 150-200 g
  • Zucchini – 1
  • Leek – 1
  • Carrots – 4
  • Rice – 2 cups
  • Coconut milk – a tin
  • Curry spices* – 1 tea spoon
  • Salt – a pinch
  • Fat to fry – one tea spoon
  • Optional: fresh ginger, parsley

*CorianderFenugreekTurmericCuminBlack Pepper, Bay Leaves, Celery Seed, NutmegCloves, Onion, Red Pepper, And Ginger. (Or you can buy ready mix like I did ;)

Tips

  • To save time I used pre-soaked chickpeas in a glass pot
  • By using organic vegetables  you can decrease amount of consumed pesticides
  • I used ghee for extra flavor

Needed appliances

  • Cutting board
  • Knife
  • Bowl
  • Frying pan
  • A pot/steamer (to cook rice)

Preparation steps

  1. Start boiling water and cut vegetables

Curry

  1. Place rice in a pot and cover it with boiled water. Boil rice till ready (the cooking time depends on rice, I always try it from time to time until I like its texture)and drain it.
  2. Warm up the pan with a little bit of fat and fry first: leek and carrots. When they become soft, add zucchini and chickpeas.
  3. When all vegetables are soft-ish, add coconut milk and (curry) spices. Let it simmer for 5 minutes.

photo

photo (1)

Enjoy your meal,

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