Chickpea and vegetable curry

A kind friend dropped this delicious curry to us once when I was not well, it was just what I needed at the time warming (with all the Indian spices) and comforting (with the soft potato and chickpeas). I liked it so much I asked if she would share the recipe, she did and it was actually a thermomix recipe, and as I do not have one of those, I used my ordinary old kitchen knife, mortar and pestle and saucepans to create my own version.

Ingredients

  • 50g butter or ghee
  • 2 cloves of garlic
  • 3cm of ginger
  • 1 tsp of cumin seeds
  • 1 tsp of mustard seeds
  • 1 tsp of ground turmeric
  • 2 tsp ground coriander
  • 1 tsp ground cinnamon
  • ½ tsp of chilli powder
  • Rind of 1 lime
  • 400ml of can coconut milk (use organic if possible)
  • 1 tsp of sea salt
  • 6 potatoes, washed and cubed
  • 1 large of can chickpeas (use organic if possible or 2 cups cooked)
  • 300ml water
  • 80g peas, fresh or frozen
  • 90g cauliflower, cut into small florets
  • 50g pine nuts, toasted (optional)

Method

  1. Place the seeds into a saucepan on medium heat and dry roast for a couple of minutes. Then place into a mortar and pestle, set aside.
  2. Add lime rind, crushed garlic, and grated ginger to a pan with butter or ghee and saute for a few minutes at a medium heat.
  3. Add coconut milk, salt, potatoes, chickpeas, water, spices and cook for 20-30 minutes on a medium heat until soft.
  4. Add peas and cauliflower and cook for a further time on a low-medium heat at a bubbling simmer.
  5. Sprinkle with pine nuts and serve on a bed of organic brown rice.