I love curries for a number of reasons.
1). They’re a great source of nutrition because you can pack in loads of different veggies
2). You can just chuck in whichever vegetables you have left over in the fridge
3). There are so many different styles and flavours of curry, so you can never get bored
4). A spicy curry can clear your sinuses when you’re full of a cold
5). You can make really simple curries that are great for a mid-week dinner
6). They’re so damn tasty.
I could go on. Especially about the nutritional benefits. But I’m starting to feel pretty peckish now so I’m going I’m going to crack on with this Thai Green Chickpea Curry.
The creamy coconut and the kick of chilli make this one tasty curry! Plus, it’s super easy to make. Enjoy!
RECIPE: Vegan Thai Green Chickpea Curry
- 2 onions, chopped
- 2-3 cloves garlic, crushed
- 2 bell peppers, chopped
- 6-7 chestnut mushrooms, chopped
- ½ head of broccoli, chopped
- 10-12 mangetout, chopped in half
- 10-12 mini corn (I usually chop these into quarters but you could chop them bigger or leave them whole if you wanted to)
- 1 400g tin of chickpeas
- 1 green chilli, de-seeded and finely sliced
- Juice of 1 lime
- 2 tbsp olive oil
- 1 tin of coconut milk
- 2 tbsp vegan/vegetarian thai green paste – they usually contain fish, so always check the label. Tesco sell a good one.
- 1 tsp chilli flakes or chilli powder
- Brown rice or cauliflower rice to accompany your tasty veggie sauce
- Chopped coriander to garnish (optional)
- Heat up the olive oil in a large pan
- Add onions and garlic and sauté for a few minutes until the onions start to soften
- Add your veggies and sauté for 10-15 minutes
- Add the coconut milk, lime juice and, Thai green curry paste, chilli flakes/powder and chickpeas
- Stir well then leave to simmer for 10 minutes, or until the sauce has thickened
- Serve with brown rice or cauliflower rice, then mix in your coriander leaves (optional)