Updated: Apr 29, 2020
This curry is delicious and made completely from cupboard ingredients. I won't even attempt to write a long introduction because I'm just as eager to get into the recipe as you are!
Difficulty: Easy Cooking time: 30 minutes
· Sunflower oil
· 1 red onion (chopped)
· 1 x can of plum tomatoes (400g)
· 2 cloves of garlic (minced)
· 10g (Small piece) of minced ginger
· A pinch of cinnamon
· 2 Shallots
· 1 Zucchini/courgette (chopped)
· 260g cooked chickpeas
· 1 Tspn paprika
· 400g Plum tomatoes (1 can)
· 5 coarsely chopped basil leaves (optional) or ½ Tspn dried basil
· 1 Tbspn Liquid aminos
· 1 Tspn Tamarind paste
· 1 Tbspn Maple syrup
· 120g creamed coconut
· 2 Tspn curry powder
· Pinch of dried tarragon
· 1 green chilli and ½ red chilli (or 1tpsn chilli flakes)
· 7g chopped coriander
· Squeeze of lime
· 1tspn natural unrefined cane sugar
· ¼ Tspn crushed sea salt (to taste)
1. Heat 1 Tbspn of oil in the pan and sweat the chopped red onion for 1 minute until it starts to soften.
2. Once the onions have softened and are starting to become translucent, add cloves of minced garlic and sauté
3. Add in the ginger, as well as a pinch of cinnamon and stir
4. Add the shallot and sweat them for 30 seconds to build up the flavour
5. Now, add in the zucchini/courgette and drizzle over some more oil to begin the next phase of the cooking process.
6. Raise the heat to a medium and pour/spoon in the cooked and drained chickpeas
7. Sprinkle over the paprika and stir
8. Pour in the plum tomatoes and add the basil
9. Stir in the liquid amino’s, maple syrup and tamarind paste and simmer for 30 seconds to allow the flavor to develop.
10. Add the creamed coconut, curry powder, tarragon, chilies and chopped coriander
11. Finally, finish the curry off with 1 Tspn natural unrefined cane sugar, a pinch of sea salt and the juice of ½ a lime and the curry is complete.