
Tasty Curls - 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.
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:
- Heat oil in a pan over medium heat.
- Add in red onion, ginger, garlic and sauté for 2 minutes until soft and fragrant.
- Add in fennel seeds, ground cardamom, turmeric, black pepper and ground coriander. Cook for 1 minute, occasionally stirring.
- 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.
- 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.
- Add the chopped red bell pepper and cordoned. Cook for a further 6-8 minutes.
- Once all is cooked, serve curry into a bowl over some rice, quinoa or with flatbread and a side of fried plantain (optional).
- Garnish with more coriander and cracked black pepper.