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Chickpea & Spinach Curry
Serve 2 people
Ingredients:
1 can of chickpeas
1 can of coconut milk Â
1 onion – finely choppedÂ
3 garlic cloves – mincedÂ
A thumb size piece of ginger – grated
1 tsp of mustard seeds
1 tsp of cumin seeds
1 tsp of turmeric powderÂ
1 tsp of curry powderÂ
1 tsp of cinnamon
The juice of 1/2 lime
Handful of baby spinach
Salt to tasteÂ
1 tbsp of coconut oil for cooking
To serve: rice your choice
Add the oil to a large pan and once hot add in the chopped onion. Fry the onion gently for 3-4 minutes until it starts to caramelised. Add in the mustard and cumin seed and cook for few more minutes. Add the crushed garlic, ginger and all the spices. Cook for another minute and continue stirring to avoid burning. Add in the drained chickpeas and coconut milk. Mix everything together and put the lid on an cook on a low heat for 20-25 minutes. Add in the lime juice. Add I the baby spinach and serve with some rice.
Moong Bean Curry
Serves 3-4 peopleÂ
1 tbsp of mustard seedsÂ
1 tbsp of cumin seedsÂ
A small handful of curry leavesÂ
A thumb size piece of ginger – gratedÂ
3 garlic cloves – crushedÂ
1 white onion – finely choppedÂ
1 tbsp of garam masalaÂ
1 tsp of turmeric powderÂ
2 tbsp of ground corianderÂ
1 tin of chopped tomatoesÂ
1 tin of coconut milkÂ
Around 3 cups of cooked moong beans (180g dry) – I just soaked my beans overnight for 10-12 hours and then cooked them in my pressure cooker for 20 minutesÂ
A small bunch of fresh corianderÂ
1 tbsp of coconut oil for cookingÂ
The juice of 1 lime
Salt to tasteÂ
Add the coconut oil to large pan on a medium heat. Once hot add the cumin and mustard seeds. Cook them for few minuets until they start to pop. Add in the curry leaves and stir. Add in the grated ginger and garlic and keep on stirring to prevent from burning. Add in the chopped onion and cook for a couple of more minutes until the onion is translucent and start to caramelise. Add in the cooked moon beans together with the tinned tomatoes and coconut milk. Give everything a good stir. Add in the garam masala, ground coriander, turmeric and a generous pinch of salt. Give everything a mix, put the lid on, turn the heat down to a simmer and let it cook for 20-25 minutes. By having cooked the beans beforehand the curry won’t need to cook for too long. Just five minutes before is ready add some chopped fresh coriander.
Serve the curry with the lime juice, brown rice, extra fresh coriander and a dollop of coconut yogurt if you wish. It stores very well in the fridge for few days and it actually taste better the next day!Â
Laksa Noodle Curry
Serve 4-5 people
Ingredients:
For the paste:
4 shallots – peeled and chopped into quarters
4 garlic cloves
2 lemon grass stalks – remove the hard outer layer
3 fresh red chilli
A thumb size piece of ginger – chopped
1 tbsp of melted coconut oil
For the rest of the curry:
1 tsp of turmeric
1 tsp of ground coriander
1 tsp of ground cumin
800ml of veggie stock
1 can of coconut milk
The juice of 1/2 lime
1 tsp of coconut sugar
Serve with:
Rice noodles
Steamed greens
Some preseason tofu or tempeh
Some chopped coriander and spring onion
Add all the ingredients for the paste to a food processor and blitz until smooth. Transfer to a large pan. Fry for 8-10 minutes on a medium heat. Add in the turmeric, ground coriander and ground cumin and stir to combine. Add in the veggie stock and bring it to a boil. Turn down to a simmer and cook for 20-25 minutes. In the meantime cook your noodles and steam your veggies.
Add the coconut milk to the broth and your choice of tofu, stir and cook for few more minutes. Serve the soup with the noodles, greens, chopped spring onions and coriander.
Lots of love!
XX
Elisa