Black Chickpea Curry

• This curry is delicious, nutritious and full of flavour!
• You can cook it in a big pot and freeze in batches for a quick and warming lunch or dinner!
• Vegan and gluten-free.

Organic Black Eclipse Chickpeas 1kg (Sussex Wholefoods)

0.5 cup black chickpeas

Organic Cashew Nuts (1kg) - Sussex WholeFoods

0.5 cup cashew nuts

Chopped Tomatoes, Organic 400g (Mr Organic)

0.5 tin tomatoes

Biona Organic Coconut Milk 400ml

1 tin of coconut milk

Organic Virgin Coconut Oil 500ml (Sussex Wholefoods)

2tbsp coconut oil

Cumin Powder 100g (Hampshire Foods)

1tsp cumin powder

Cinnamon Powder 250g (Sussex Wholefoods)

0.5 tsp cinnamon

Organic Coriander Powder 100g (Sussex Wholefoods)

1 tsp coriander powder

Premium Turmeric Powder, Organic 50g (Sussex Wholefoods)

0.5 tsp turmeric

Organic Green Cardamom Pods 75g (Sussex Wholefoods)

1 pod

Organic Whole Cloves 100g (Sussex Wholefoods)

1 clove

Organic Bay Leaves 15g (Sussex Wholefoods)

1 bay leaf

Organic Garam Masala Powder 100g (Sussex Wholefoods)

1 tsp garam masala powder

Fine Pink Himalayan Salt 1kg (Sussex Wholefoods)

salt to taste

Other Ingredients

• 1 onion.
• 4 potatoes.
• 1 small cauliflower.
• 1 garlic clove.
• 0.5inch ginger.
• 0.5inch fresh red chilli.
• water.
• fresh herbs to garnish.

Method

1. Soak the chickpeas overnight or for a minimum of 6 hours in 3 cups of water. Drain the water, rinse the chickpeas and boil them until cooked (soft).
2. Chop your onions, garlic and potatoes.
3. On a medium heat, fry onions on coconut oil for around 5 minutes.
4. Add in garlic, ginger and chilli and fry for another 5 minutes.
5. Add in all spices and fry for up to 2 minutes.
6. Add coconut milk, tomatoes, potatoes, cauliflower, cover and simmer for 35 minutes, stirring occasionally.
7. In the meantime, gently fry cashews on a dry pan over medium heat until slightly brown.
8. Add in chickpeas and cashews, taste and add salt or other spices if needed. Cover and simmer for 5 minutes.
9. Serve with Vegan Naan Bread.