There is nothing better than curling up on my sofa with a huge bowl of homemade spicy curry. When I put together this recipe I had two things in mind: comfort and warmth.
Part of the fun of making curries is experimenting with all sorts of exquisite Indian spices. The spices I often use when making curry are: turmeric, paprika, cumin, spices, cardamom seeds, cinnamon, and chilli peppers, which gives the curry a ray of unique colours and flavours.
One trick I learned, which completely changes the taste of your curry, is to allow the Indian spices to roast in the pan for roughly 5 minutes before you start to add the rest of your ingredients. The flavour profile of each spice intensifies, giving your curry a richer flavour.
It is so easy to make your curry gluten-free and vegan by simply picking seasonal vegetables and using coconut milk!
coconut chickpea curry
- 1 medium size eggplant
- 1/2 cup chickpeas
- 1/2 cup green beans
- 2 tbsps fresh grounded ginger
- 1/2 cup of spinach
- 1 fresh lemongrass stick
- 1/2 chilli (depending on your spice tolerance)
- 1 tbsp turmeric
- 1tbsp paprika
- 1 tsp salt (you can add more)
- 1/2 cup of coconut milk
Time needed: 30 minutes.
How to make the coconut curry:
- Roasting your veggies
Start by roasting the turmeric, ginger, paprika and lemongrass in a medium size non-stick pan (medium heat) for roughly 5 mins.
Add your eggplant, green beans, chickpeas and chillis to the pan and mix everything together.
- Adding liquids
Stir in your coconut milk and add salt.
Turn the heat down to medium low and let your curry simmer for about 25 mins (after every 10 mins taste the curry and add more spices, if needed). In the last 5 mins of cooking stir in your spinach.
- Final steps
You can serve your yellow curry on either a bed of wild or basmati rice or on a baked sweet potato.
Happy currying and stay warm!!