Mild chickpea, carrot & pepper curry
- CourseMain meal
- Prepare10 mins
- Cook30 mins
- Total time40 mins
- 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 garlic cloves, crushed
- 400g essential Chick Peas, drained
- 2 medium carrots, diced
- 1 tbsp Marigold Vegan Vegetable Bouillon
- 3 tsp Cooks’ Ingredients Chaat Masala, to taste (approx. 2-3 tsp)
- 250g wholegrain rice
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.
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.
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.
Typical values per serving when made using specific products in recipe