This recipe is Vegan and Gluten-Free.
This came about when we had nothing planned for dinner – nothing new there then! – and found just over half a tin of chickpeas in the fridge that needed using, along with about a quarter of a cauliflower and the same of broccoli.
I don’t often have curry. My husband likes them quite strong and puts tomatoes in which I don’t eat, but this time my tastes prevailed and so was born a mild, creamy curry made with my favourite veg.
Chickpeas – also known as garbanzo beans and gram – are a good source of protein, calcium, iron and fibre.
Most of the ingredients were organic, but not the Green Curry Paste – however, it was free from additives, refined sugar and gluten and was suitable for vegans, so passed muster for this curry.
All measurements are very approximate and timings, well, basically I’m guessing!
The curry was all cooked in a large frying pan, with the vegetables being stir-fried first. Everything was done within 40 minutes or so.
Serves 3 – on the basis that there were 2 of us and enough left over for a third if we didn’t have seconds.
We had it with brown Basmati rice – I know, clash of cultures, but that’s what we like and that’s all we had in.
Get everything prepared beforehand: rice measured, soaked for an hour and rinsed, water boiled for the rice, all veg washed and chopped into small pieces, cans opened.
Coconut oil for frying
1 large Onion, chopped
2 cloves of Garlic, crushed
large handful each of Cauliflower & Broccoli already chopped into small pieces
3/4 Cup Sweetcorn
3-4 Mushrooms, Sliced
1/2 to 2/3 can of Chickpeas
2/3 can Coconut Milk
1-2 Tbsps Gang Keow Wan Green Curry Paste
A Splash or two of Tamari (wheat-free soy sauce)
1 Dsp Coconut Palm Sugar*
Squeeze of Lime
Handful of fresh chopped Coriander
Optional: 1 chopped tomato added near the end, we also thought plain, unsalted peanuts or cashews would go well if liked, but we didn’t have any.
(Have the rice going when the onion has been stir-frying for a couple of minutes, have a hot dish ready to put it in in case it’s ready first).
Melt the oil until hot enough for the onion to sizzle but not smoking.
Stir-fry onion for a few minutes until shiny, add cauliflower, broccoli and crushed garlic, stir-fry for another few minutes, then add mushrooms and continue to cook until it all begins to give a little.
Add some of the coconut milk, the green curry paste and the tamari and stir, cooking until the paste is dissolved and well mixed.
Add the rest of the milk, chickpeas, sweetcorn, sugar and continue cooking for a few minutes on a low heat with a lid on, until the cauliflower and broccoli are cooked but with a little bite.
Add the nuts if used.
Before serving, add a squeeze of lime juice and some fresh chopped coriander, with more coriander for garnish (I forgot it for the photos!).
Serve on hot plates.
Hope I didn’t miss anything out!
Copyright: Chris McGowan