recipes
Vegan red coconut curry with chickpeas
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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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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