Carrot Coconut Chickpea Curry

A hearty, wholesome meal with warming spices

We've teamed up with plant-based recipe developer @tastycurls to create this delicious Carrot Coconut Chickpea Curry, containing a selection of natural ingredients you’ll also find in our supplements – because ingredients matter.

Ingredients:

1-2 tbsp avocado oil or any cooking oil

1 medium chopped red onion 

3 minced garlic cloves 

1 1/2 thumb grated ginger 

4 ground cardamom pods

1 tsp ground fennel seeds 

1 tsp ground turmeric 

1/2 tsp chilli powder 

1/2 tsp black pepper 

1/2 tsp ground coriander 

2 chopped carrots 

1 can coconut milk 

1/2 cup water 

1 can chickpeas 

2 tbsp curry powder 

1-2 tbsp coconut sugar or brown sugar 

2 tsp garam masala 

2 tbsp tamari or soy sauce 

1/4 cup coconut cream 

1/4 red bell pepper 

1/2 cup chopped coriander 

Sea salt to taste

Instructions:

1. Heat oil in a pan over medium heat.
2. Add in red onion, ginger, garlic and sauté for 2 minutes until soft and fragrant. 
3. Add in fennel seeds, ground cardamom, turmeric, black pepper and ground coriander. Cook for 1 minute, occasionally stirring. 
4. Add in the chopped carrots, coconut milk, water. Bring to a boil and cook for 10 minutes. Once the carrots begin to soften, reduce the heat.
5. Pour in chickpeas, curry powder, coconut sugar, garam masala, tamari and coconut cream. Stir until all is combined and cook for a further 15-20 minutes or until the carrots have become soft/tender. Add in 1/4 cup of water if sauce becomes too thick.
6. Add the chopped red bell pepper and cordoned. Cook for a further 6-8 minutes. 
7. Once all is cooked, serve curry into a bowl over some rice, quinoa or with flatbread and a side of fried plantain (optional). 
8. Garnish with more coriander and cracked black pepper.