Sri Lankan Chickpea Curry

The key to this recipe is the wonderful curry powder which was introduced to me on a Sri Lankan cooking day with Georgie from Little Plough Kitchen. It is nutrient dense vegetarian dish but also has good natural fat content. Depending on your sensitivity to carbs please feel free to add rice or naan bread.

Ingredients:

1 tin of chickpeas

1 tablespoon of Seasoned Pioneers Sri Lankan curry powder

1 tin of coconut milk

1 aubergine

1 red onion

1 clove of garlic

1 celery stick

1/2 tin of chopped tomatoes

Handful of broccoli

Teaspoon of odourless coconut oil

1 teaspoon of vegetable paste stock from 9 Meals from Anarchy

Method: soften the onions, garlic and celery in oil. Add the curry powder and fry for a further few minutes. Add in the chickpeas and cook in the spicy paste for 5 minutes. Now add the tomatoes and stock (2 cups of water) and simmer very gently with lid on for 20 minutes. Add the aubergine and coconut milk and keep cooking for a further 20 minutes.

Serve in the way that suits you and your families individual needs, with or without rice, and an extra crunchy vegetable like broccoli on the side.

Enjoy all the Sri Lankan vibes. x