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Mild chick pea, carrot & pepper curry
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1 tbsp liquid coconut oil
3 mixed green and red peppers, deseeded and cut into chunky pieces
2 onions, thinly sliced
1 tbsp curry leaves
3 cloves garlic, crushed
400g can essential Chick Peas, drained
2 medium carrots, diced
1 tbsp Marigold Vegan Vegetable Bouillon
2-3 tsp Cooks’ Ingredients Chaat Masala, to taste
250g pack wholegrain rice
1. Heat half the coconut oil in a frying pan and fry the peppers with a pinch of salt for about 8 minutes until lightly browned. Remove to a plate. Add the remaining oil to the pan with the onions and another pinch of salt. Fry for 5 minutes. Stir in the curry leaves and garlic, and fry for a further 2 minutes.
2. Tip the chick peas and carrots into the pan and stir in the bouillon and 350ml water. Bring to a simmer, cover and cook gently for 10 minutes until the carrots are tender. Use a fork to crush some of the chick peas, which will thicken the juices slightly.
3. Stir in the peppers and chaat masala, and cook for a further 5 minutes, adding a dash of hot water if needed. Season. Cook the rice according to the pack instructions and serve with the curry.
Cook’s tip Vibrant and zingy, chaat masala adds a lively flavour to meat, fish and veggie curries. Try it in dhal and as a seasoning for sprinkling over omelettes, and scrambled and fried eggs.
Typical values per serving:
3 of your 5 a day; source of protein.
This recipe was first published in November 2019.