recipes

Vegan red coconut curry with chickpeas

Serves:

2020-10-03

Ingredients

  • 1 tbsp. coconut oil
  • 1 tbsp. minced ginger
  • 3 cloves garlic, finely chopped
  • 1 small onion, finely chopped
  • 1 red chili, finely chopped
  • 1 heaped tbsp. Thai curry paste
  • 1 red pepper, deseeded and chopped
  • 1 small aubergine, diced
  • 1 large can coconut milk
  • 3 tbsp. shredded coconut (Lamb brand)
  • 1 small tin chick peas, drained
  • Handful frozen peas
  • Fresh coriander, lime wedges and cooked rice for serving

Method

Heat the oil in a large pan and sauté the garlic, ginger, onion and chili for 2 minutes. Add in the pepper and aubergine and cook for 4 minutes before adding in the curry paste and cook for 1 minute. Add in the coconut milk, season with salt and pepper and cook down for 20 minutes. Just before ready, add in the peas and chickpeas and cook for 2 minutes. Serve in bowl with cooked rice, coriander leaves and lime wedges.

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View Maltese Italian Trulli

Karì aħmar veġetarjan bil-ġewż tal-Indi u ċ-ċiċri

Ingredients

  • mgħarfa żejt tal-ġewż tal-Indi (coconut oil)
  • mgħarfa ġinġer imqatta’
  • 3 sinniet tewm, imqattgħin fin
  • basla żgħira, imqattgħa fin
  • bżaru aħmar pikkanti mqatta’ fin
  • kuċċarina mimlija pejst tal-karì thai
  • bżar ikkulurit aħmar , imnaddaf u mqatta’
  • brunġiela żgħira, imqattgħa
  • bott kbir ħalib tal-ġewż tal-indi (coconut milk)
  • 3 imgħaref ġewż tal-indi mqatta’
  • bott ċiċri żgħir, imsaffi
  • ftit piżelli tal-friża
  • kosbor frisk, biċċiet tal-luminċell u ross imsajjar biex isservi

Method

Saħħan iż-żejt f’taġen kbir u sajjar fih it-tewm, il-ġinġer, il-basla u l-bżar aħmar għal 2 minuti. Żid il-bżar u l-brunġiel u sajjar għal 4 minuti qabel ma żżid il-pejst tal-karì u sajjar għal minuta. Żid il-ħalib tal-ġewż tal-indi, ħawwar bil-melħ u l-bżar u sajjar għal 20 minuta. Eżatt qabel ikun lest, żid iċ-ċiċri u l-piżelli u sajjar għal 2 minuti. Servi fi skutella bir-ross imsajjar, weraq tal-kosbor u biċċiet tal-luminċell.

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