recipes
Vegan chickpea and broccoli curry
2022-01-08
Ingredients
- 2 tbsp. olive oil
- 2 cloves garlic, crushed
- 1 white onion, chopped
- 1 red and green chili, chopped
- 1 tsp garam masala
- 1 tbsp. curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tsp turmeric
- 1 handful cherry tomatoes
- 200g tinned tomato pulp
- 1 x 280ml vegan cream (Elmlea)
- ½ small broccoli, cut into florets
- 1 x 400g tin cooked chickpeas, drained and rinsed
- 2 tbsp. chopped fresh coriander
- 1 ripe avocado
- 2 tbsp. toasted cashew nuts (Lamb brand)
- You will also need cooked basmati rice for serving
Method
Heat the oil in a pan and gently fry the garlic and onion with the spices for 4-5 minutes. Add in the cherry tomatoes and cook for 2 minutes before adding in the tomato pulp and cream. Season well with salt and pepper and continue to cook for 5-6 minutes. Add in the chickpeas, broccoli florets (you may need to add in a little water if the sauce is too thick) and cook for a further 4 minutes. Remove off the heat and stir in the chopped coriander. Spoon into bowls with the cooked basmati rice. Peel and slice the avocado and fan ½ onto each plate. Decorate with the cashew nuts and extra coriander leaves and serve
our sponsors
recipe search
related recipes
Search randomly for similar recipes prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.
other recipes
Search randomly any recipe prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.