This is the very first recipe I pulled together from the contents of my fridge during my first week of being vegan, when I had no concept of vegan cooking or familiar vegan recipes to turn to. Surprisingly, it turned out so well it has become one of the most constant and well loved recipes ever since. This recipe played a huge part in convincing me I could do this; be a proud and happy vegan and enjoy creating and eating vegan food everyday.
This recipe makes a mild vegan curry, but you can increase the spiciness if you like by adding a few shakes of chilli flakes while cooking.
It is rich and warm and includes great sources of protein and fibre which are essential for a healthy diet and a happy gut. Chickpeas, a core ingredient in this recipe are very nutrient dense. They provide a quality protein source and unlike other legumes are almost a ‘complete source’ of protein because they contain all the essential amino acids, except for methionine. But actually, when paired with brown rice, the recipe makes up for the methionine deficit and provides all the essential amino acids you need. Chickpeas are also high in fibre and are classified as a complex carbohydrate which means although they do contain starch, it is digested slowly and keeps you feeling fuller for longer, while helping to stabilise your blood sugar levels. Chickpeas also contain other essential vitamins and minerals such as iron, zinc, phosphorus, magnesium and vitamin B.
Nutrients aside, the curry just tastes really really good. Please let me know if you like it too!
This recipes makes 5-6 serves.
Ingredients
1/4 large pumpkin
1 1/2 tbsp olive oil
2 cloves of garlic
1 brown onion
2 tsp garam masala
1 tsp tumeric
1 tbsp of curry power
400g chickpeas, canned
1 cup vegetable stock
400g diced tomatoes, canned
200g full fat coconut milk
5 curry leaves
2 cups of baby spinach
fresh coriander ( to garnish)
Method
Set your oven to moderate heat.
Remove skin and seeds from the pumpkin and slice into medium chunks. Place pumpkin on a baking tray and toss with 1/2 tbsp of olive oil and a sprinkle of salt and pepper. Roast in the oven for 40-45 minutes until tender.
Next, dice garlic and the brown onion and add them to a large non stick fry pan with the remaining olive oil. Brown the onion and garlic on medium heat for 4-5 minuets.
Add all spices to pan and mix through for a further 5 minutes.
Then, add chickpeas, diced tomatoes, stock and coconut milk to the pan, reduce to low heat and allow to simmer for 10 minutes.
Add the cooked pumpkin and curry leaves to the curry and stir through. Season with salt and pepper and continue to simmer on low heat for another 5 minutes.
Remove curry from the heat and stir through the fresh spinach leaves.
Serve curry with brown rice and if you fancy, fresh coriander and/or a dollop of coconut yogurt.
I hope you love this one as much as we do!
Note: this recipe keeps for up to one week in the fridge, or up to two weeks in the freezer.
