Do you know anyone that doesn’t like a good curry dish? I don’t! Indian, Thai, Indonesian… you name it, I just love them all!!! Easy to make and full of flavor, This “Asian Inspired Chickpea and Vegetable Curry” is a creation of mine that I love so dearly and I decided to share the recipe.
Cinnamon, lemongrass, galangal, kaffir lime leaves, candlenuts, coriander seeds, cumin seeds and coconut milk combined together to create this aromatic and delicious chickpea and vegetable curry.
I love to serve this curry with chopped tomatoes, chopped scallions and shredded white cabbage on the side, so everyone can help themselves to add as much as toppings that they want. The cabbage gives a nice and fresh crunchiness to the dish while tomatoes and scallions makes the dish complete.
I believe everyone is a bit different in how they respond to spicy food. So please adjust the number of red chills used in the recipe. I make mine with 3 chilies which I deseed them first. That amount of chili makes my curry very mild in taste.
If you like yours to be spicier, it’s very simple! Just double or triple the amount of the red chili used in this recipe.
leftovers should be kept in an airtight container inside the fridge for 3 days. The curry tastes even better the second day and even more delicious on the 3rd day. Alternatively you can freeze the leftovers for up to one month.
DID YOU MAKE THIS RECIPE?
- For the Spice Paste
- One medium yellow onion, skin removed and chopped
- 5 garlic cloves, skin removed
- 3-6 small red chilies, deseeded and chopped (depending on how spicy you want your curry to be)
- 6 candlenuts
- 1 tablespoon coriander seeds
- ½ teaspoon turmeric powder
- ½ tablespoon salt
- 1 teaspoon cumin seeds
- 1 teaspoon black or white peppercorns
For the Rest of the Ingredients
- 4 tablespoons olive oil
- 5 kaffir lime leaves
- 3 lemongrass
- 5 cm (2 inch) cinnamon stick
- 2.5 cm (1 inch) galangal, skin removed and cut in half
- 750g hot water
- 400g coconut milk
- 1 tablespoon fresh lemon juice
- ½ tablespoon agave syrup
For the Vegetables
- 400g long green beans, ends trimmed and cut if bitesize pieces
- 250g broccoli, cut into florets
- 125g baby corn, cut in half
- 8 to 10 scallions, thinly sliced
- 2 tomatoes, cut in pieces
- 250g white cabbage, shredded
- To make the spice paste, in a food processor, mix/pulse all the ingredients for spice paste together until a paste form is achieved.
- In a medium pot with a lid, heat the olive oil on a medium – high heat on the stove. Add the spice paste, kaffir lime leaves, lemongrass, cinnamon stick, galangal and stir fry for about 5 minutes. reduce the heat to medium, add water and cover the pot. Let it simmer for about 45 minutes.
- Reduce heat to low, now add the coconut milk, lemon juice and agave syrup and let it simmer for another 10 minutes but this time without covering the pot. Taste to adjust salt, pepper and acidity.
- Remove the cinnamon stick, lemon grass and galangal pieces and discard.
- Add the vegetables and cook gently for 15 minutes or until the vegetables are cooked but still have crunchy bite.
- Serve with rice, scallions, tomatoes and white cabbages on the side.