Chickpea Curry

SOY FREE II DAIRY FREE II GLUTEN FREE II VEGAN II SESAME FREE

In Punjab, this is called Sholay. I have put my own spin on this classic recipe. I added sweet potato and squash to this recipe. It’s so comforting and delicious.

Traditionally, Sholay is served with puri - a deep-fried mini chapatti that is incredibly delicious but also very high in calories.

I don't eat fried food very often, so I've made a few changes to the recipe. Instead, I served it with a side of coriander and garlic brown rice, which was absolutely delicious. This dish is perfect for autumn when the evenings are getting a little chilly, and you're craving something warm and comforting. I hope you enjoy it as much as I did!

Notes on ingredients

Squash

I couldn’t resist buying the beautiful squash. In the pictures below, so many varieties are available in the Autumn in the UK, so I thought I would use them in this recipe. Feel free to use butternut squash that will work beautifully.

Masala

The choice of masala and spices you use is crucial in achieving the desired taste. This is the brand I prefer. This brand is milder and more palatable, but it requires grinding. I usually use my nutri bullet for this purpose. However, if you prefer, you can buy pre-ground masala from most supermarkets. However, I tend to avoid pre-ground varieties, as I find them to be quite heavy on cinnamon.

Coconut milk

The coconut milk I used is natural without added xantham gum or E numbers. Buy good quality coconut milk with no added rubbish. You can only buy these online now as all supermarket coconut milk contains cancer-causing gums and additives. Read more about carrageenan gum here. I buy cocnut milk either from Amazon or Well Easy. Use my code KAM10 at the checkout to receive £10 off your first order!

Ingredients

Tips

• The key to making curries is to take your time, and never rush the steps.

• Brown the onions over medium heat, so they don’t catch and cause the curry to taste burnt.

• Add the spices and cook them out for a couple of minutes to release the flavours, again over medium heat.

• Try to buy the spices from an Indian shop, as they are far cheaper.

• Whenever I make curries, instead of chopping my garlic and ginger, I pop it whole into a Nutri bullet with a glug of oil to blend it into a paste.

• Buy ready-prepared or frozen butternut squash for ease if you prefer.

  FAQ’s

• Can I make chickpea curry milder or spicier? Yes, you can adjust the spice level of the chickpea curry according to your preference. If you like it milder, reduce the amount of chilli powder or omit it altogether. To make it spicier, add more chilli powder or fresh chillies.

• Can I use other beans instead of chickpeas? Certainly! While chickpeas are traditionally used in chickpea curry, you can experiment with other beans such as kidney beans, black beans, or lentils to create your own unique curry dish.

• Can I add other vegetables to the chickpea curry? Absolutely! Adding vegetables like spinach, bell peppers, carrots, or potatoes can enhance your chickpea curry's flavour and nutritional value. Just make sure to adjust the cooking time accordingly.

• Can I make chickpea curry in a slow cooker? Yes, you can make chickpea curry in a slow cooker. Follow the instructions for browning the onions, garlic, and spices, then transfer everything to the slow cooker along with the chickpeas and tomatoes. Cook on low for 6-8 hours or high for 3-4 hours.

• Can I freeze leftover chickpea curry? Absolutely! Chickpea curry freezes well, so if you have any leftovers, let the curry cool down, then transfer it to airtight containers or freezer bags and freeze for up to 3 months. Thaw and reheat when ready to enjoy. Alternatively, it keeps in the fridge for up to 5 days.

Feeds 2 people - 1 hr prep & cooking time

Recipe

• 3 tbsp coconut/ olive oil

• 1 onion chopped

• 3oz ginger chopped/ blended

• 5 garlic cloves chopped/ blended

• 2 tsp garam masala

• 1/2 tsp turmeric

• 1 chilli ( add more if you're a badass)

• 1 tin coconut milk

• 1 tin chopped tomatoes

• 1 tin chickpeas

• 2 mini squash

• 1 sweet potato

• salt & black pepper

  Coriander & garlic brown rice

• 50g coriander

• glug of olive oil

• splash of water

• 1 clove garlic

• 1 cup of brown rice

Method

1. Cook the onions till brown in a saucepan with a little coconut or olive oil till they resemble the picture above. Then add the ginger, garlic and spices and cookout for a couple of minutes on low to medium heat, don’t worry at this stage if the mixture sticks to the bottom a little. It adds more flavour.

2. Once your spices are cooked out, then add the tomatoes, coconut milk and chopped chilli. Bring this up to the boil slightly, then reduce the heat to low/ medium.

3. Add the chickpeas, squash and sweet potato and cook till veggies are soft.

4. In another saucepan, cook your rice with copious amounts of water. Once cooked, drain and then in a Nutri bullet, add water, oil, coriander, garlic and seasoning and blend into a paste-like pesto consistency.

5. Add the coriander mixture to the rice whilst still hot and stir together. Serve with the curry and garnish with lime, tomatoes, onions or Indian pickles.

Variations

This is a great curry. If you wanted to add chicken, fish or even prawns to the curry base and omit the chickpeas, you could even use a different bean-like haricot or cannellini beans and add mushrooms or peppers to this curry. You could swap the rice for quinoa or use another grain.

If your find cooking for your allergies and intolerances challenging. I also teach cookery classes and can do this in person or via zoom. Contact me here for a tailor-made class to suit your requirements.

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