Chickpea and Vegie Curry

Although I am not a vegetarian, I really enjoy vegetarian meals.  I intend to make a more conscious effort to observe Meatless Monday or some other day at least once a week when I serve meatless meals.

One of the delicious vegetarian meals I have enjoyed recently is a Chickpea and Vegie Curry from The Good Life by Sally Obermeder and Maha Koraiem. I always like a good curry, and this one is full of healthy ingredients - and is meat-free.

To make this warming, hearty vegetarian curry, you will need:

25g flaked almonds
2 tbspns olive oil
2 chopped brown onions
1 tspn grated ginger
2 tbspns curry paste
400g tin chopped tomatoes
2 tbspns lime juice
400g tin chickpeas (drained and rinsed)
1 zucchini sliced into 1 cm slices
60g broccoli florets
270ml coconut milk
140g baby spinach leaves
chopped fresh coriander for garnishing


Toast the flaked almonds in a small frying pan and set aside.

Heat the oil in a saucepan on medium heat and add the onions, garlic, ginger and curry paste, stirring frequently, until the onions soften.  Stir in the tomatoes with a pinch of salt.  Simmer until the mixture thickens, then add 1/2 cup of cold water, the lime juice, zucchini, broccoli and chickpeas.

Cover the saucepan and cook for 20 minutes or until the vegetables are cooked through.  Add the coconut milk and stir.  Reduce the heat to medium-low and simmer for 5 minutes.

Add the spinach and heat until just wilted.  Season the curry with salt and pepper.

Remove the curry from the heat and allow to stand for a few minutes to thicken before serving over cooked rice and scattered with the toasted almonds and coriander.