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Spicy Chickpea Curry

This recipe is always a winner and can be modified to suit what vegetables you have handy.

Use organic where possible.

Servings 4

Ingredients

  • 1 can chick peas (or 3 cups cooked fresh chickpeas)
  • 1 can crushed tomotoes (or 3 cups of freshly chopped tomatoes)
  • 1 can coconut cream
  • 1 cup tomato paste
  • 1 large leek finely chopped and washed well
  • 1 large ontion finely sliced
  • 5 cloves garlic chopped
  • 1 tbsp turmeric heaped
  • 1 tbsp fresh turmeric if you have it
  • tbsp sweet paprika heaped
  • 1/2 tbsp cumin
  • chopped ginger to taste
  • 3 cups pumpkin diced
  • 2 cups sweet potato diced
  • 1 large carrot
  • 1 large zuchinni
  • 1/2 cup sultanas
  • 3 tbsp sesame oil or olive oil
  • pinch Himalayan salt
  • cracked pepper to taste
  • fresh chilli to taste
  • big bunch fresh coriander

Instructions

  1. Stir-fry leeks, onions, garlic and spices in oil until slightly onions are slightly opaque, in a large saucepan (or I prefere slow cooker)

  2. Add all other ingredients ensuring there is enough fluid to cover all vegetables (you may need to add some water).

  3. Bring to the boil then allow to simmer for twenty minutes or until the sweet potato is soft.

  4. Serve in a bowl with lots of fresh coriander on top. Can be also served with a small portion of rice.

Recipe Notes

This recipe makes a delicious breakfast when reheated and even tastes nice cold for lunch. Can be frozen, so I usually double the ingredients and make a big batch in my slow cooker.