Clean Chickpea Curry
Gluten Free | Dairy Free | Vegetarian
This super easy clean chickpea curry can be whipped in 15 minutes! Made with coconut cream, it's a great mid week dairy free, vegetarian dinner option.
I love having mine with cauliflower rice to keep it lower in carbs, however you can always serve with quinoa or brown rice.
Note: Image is of the 'Clean Chicken Curry' version.
1 cup pumpkin (150g)
1 cup carrot (155g)
¼ cup spring onion, green ends
¾ cup green beans
¼ cup coriander, fresh
1 tin canned chickpeas, drained
1 cup coconut cream
1 tablespoon olive oil
½ tablespoon garlic oil
1 teaspoon corn flour
½ teaspoon cinnamon, ground
2 teaspoon coriander, ground
2 teaspoon cumin, ground
1 teaspoon salt
¼ teaspoon chilli flakes
1 teaspoon black pepper
2 cups cauliflower, finely chopped or pre prepared Coles Cauliflower rice
½ teaspoon salt
1 teaspoon olive oil
Cut carrot into quarters, then chop sideways. Cut pumpkin into 1cm cubes. Cut ends off green beans then cut into thirds. Chop the green ends of the spring onion.
Boil carrots and pumpkin for 7 minutes. Add beans into the pot and cook for another 3 minutes.
Drain the veggies into a strainer to remove excess water.
Place veggies back into the pot. Add chickpeas, coconut cream, olive and garlic oil and spices. Turn on moderate heat for 8 minutes. Add cornflour to the curry to thickened it.
Cauliflower rice - DIY:
Finely chop cauliflower until it resembles rice. Place in a bowl and put in the microwave for 1 minute.
Serve curry with cauliflower rice. Enjoy!