vegetarian, dinner
Creamy Chickpea Curry
5 m
Prep Time
10 m
Cook Time
Ingredients
- 1 tbsp oil
- 1 medium leek
- 1 bell pepper (I used yellow)
- 4 medium mushrooms
- 400 g tin chickpeas, drained (240g, or ~ 1 1/4 cups, when drained)
- 400 g tinned tomatoes (~ 1 1/3 cups)
- 2 tbsp tomato puree
- 1 tbsp medium curry powder
- Salt
- Black pepper
- 2 tbsp cream (skip for a vegan curry, or use vegan cream)
- To serve: fresh coriander (cilantro) (optional)
Instructions
- 1
Heat a dash of oil in a large frying pan over a medium-high heat. Halve the leek lengthwise, slice it thinly, and add it to the pan. Dice the pepper and mushrooms, and add those too. Cook for a few minutes, stirring regularly, until the vegetables are fairly soft.
- 2
Add the chickpeas, tomatoes, tomato puree and curry powder, and mix well. Turn the heat up high, and bring to a simmer. Season to taste, and allow to cook for another 5 minutes, or until the sauce has thickened to your desired consistency.
- 3
Add the cream if using, and serve topped with fresh coriander.