Yellow Chickpea Curry
Serves 4
Time 25 minutes
Ingredients
2 tbsp extra virgin olive oil
1 brown onion, finely chopped
3 garlic cloves, minced
1 2cm piece ginger, grated
500ml coconut milk
2 tbsp yellow curry paste
½ head cauliflower, chopped into florets
½ cup frozen peas
½ cup dry red lentils
375ml vegetable stock
1 can chickpeas, drained and rinsed
1 tbsp peanut butter
Juice of 1 lemon
To serve:
Greek yoghurt
Steamed brown rice
Cashews
Fresh coriander, chopped
Method
In a large sauté pan over medium heat, add the olive oil, onion, garlic and ginger. Sweat off for 2 minutes then add the coconut milk, curry paste, cauliflower, frozen peas and lentils. Stir to to combine and bring the heat up to a gentle simmer.
Add the stock, chickpeas and peanut butter and stir everything together. Reduce heat to low and cook for 20 minutes until the lentils are cooked and the cauliflower is soft.
Once cooked, stir through the lemon juice and turn off the heat. Serve with steamed rice and garnish with cashews, coriander and yoghurt.