Chickpea and pea curry

    This Indian-inspired chickpea curry is a hearty vegan main dish. Use 2 teaspoons freshly grated ginger for the ground ginger if preferred.


    3 people made this

    Ingredients
    Serves: 4 

    • 2 tablespoons olive oil
    • 1 teaspoon cumin seeds
    • 3 whole cloves
    • 1 onion, halved and thinly sliced
    • 85g tomato puree
    • 2 tablespoons curry powder
    • 1 tablespoon plain flour
    • 1 tablespoon ground turmeric
    • 1 teaspoon garlic powder or fresh garlic, crushed
    • 1 teaspoon ground ginger
    • 1 teaspoon dried basil
    • 1 pinch ground allspice
    • 1 pinch salt
    • 700ml water, divided, plus more as needed
    • 1 (400g) tin chickpeas, drained
    • 1/3 red pepper, chopped
    • 225g fresh green beans, trimmed
    • 150g frozen peas
    • 1 teaspoon rice wine vinegar
    • salt and freshly ground black pepper to taste

    Method
    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Heat olive oil in a large pot over medium-high heat. Add cumin seeds and cloves; saute until cumin seeds swell, about 30 seconds. Discard cloves. Add onion to the pot and saute until lightly golden, about 5 minutes.
    2. Combine tomato puree, curry powder, flour, turmeric, garlic, ginger, basil, allspice and salt together in a bowl. Stir in 250ml warm water.
    3. Pour tomato mixture over onion in the pot; stir until combined and thick. Stir in additional water until curry reaches a saucy consistency. Stir in chickpeas and red pepper. Reduce heat and simmer the curry for about 5 minutes. Add green beans and peas; season with rice wine vinegar, salt and black pepper. Simmer curry, stirring occasionally, until vegetables are tender, 20 to 25 minutes. Add additional water if curry appears too thick.

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