Kev’s totally Vegan Vegetarian chickpea, brocolli and spinach curry

I decided to take up the challenge of ‘Veganuary’ and have adopted a totally vegan diet for the entirety of January; so far, I’m happy to say, it’s been a fucking piece of piss.

With this curry, you can probably add just about any veg that you want; next time, I’m going to add some boiled potatoes and a little more chilli!

As you can see, I cooked it in a wok (it’s not just for Chinese food you know!) and the curry was a little more liquid based than I would have preferred, which I put down to the reduced amount of chickpeas.

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Once it’s drained off (as per the tupperware box picture), it’s fantastic to keep for lunches.

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Very healthy, doesn’t half make you fart though!

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INGREDIENTS

1 onion, chopped
2 garlic cloves, chopped
3cm ginger, grated
6 ripe tomatoes
200g of tinned chopped tomatoes
1/2 tbsp oil
1 tsp ground cumin
2 tsp ground coriander
1 tsp turmeric
Pinch of chilli flakes
1 tsp of yeast extract (Marmite)
4 tbsp lentils
6 tbsp coconut cream
1 head of broccoli, broken into small florets
400g Chickpeas, drained
200g of Butter beans or similar
100g baby spinach leaves
1 lemon, halved
1 tbsp toasted sesame seeds
1 tbsp chopped cashew nuts

METHOD

  • Put the onion, garlic, ginger and tomatoes in a food processor or blender and whiz to a purée.
  • Heat oil in a large pan. Add the spices, fry for a few secs and add purée and yeast extract.
  • Bubble together for 2 mins, then add lentils and coconut cream.
  • Cook until lentils are tender, then add the broccoli and cook for 4 mins.
  • Stir in chickpeas and spinach, squeeze over lemon and swirl through sesame and cashew mixture.
  • Serve with rice and toasted pitta bread, if you are so inclined!

 

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One thought on “Kev’s totally Vegan Vegetarian chickpea, brocolli and spinach curry

  1. Pingback: Kev vegan veg curry mk2 potatoes and chickpeas | The Antikrish

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