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Recipes

Coconut Curry with Chickpeas and Vegetables

Never Eat Alone. As you can read in Prospis article, this is a principle we have adopted from Keith Ferrazzi and try to implement as well as possible in our lives. Among others, this means that we regularly invite friends for dinner. We love these evenings with interesting conversations, incredibly enriching encounters and a cozy atmosphere in our living room.

Sometimes, huge amounts of food need to be prepared for these dinners. The chosen dish should be something that hopefully all the guests will like.

If you also want to invite a group of friends or family members and offer them a culinary treat, I recommend you to start with a homemade coconut curry! Our experience has always been very good with this dish. Everybody who tried it was thrilled.

In general, the taste is common to many people. Who doesn’t like curry in combination with coconut? But in this dish, the taste is particularly intense and delicious, because it contains cilantro seeds, cumin seeds and fennel seeds as well as fresh ginger and turmeric instead of a store-bought curry spice mix. Furthermore, the preparation of this coconut curry is absolutely easy!

If you have really a lot of guests, double or triple the amount of the ingredients and keep sure your wok (or frying pan) is large enough. Here is the recipe for four servings:

Soak 200 g/3.5 oz chickpeas overnight. Drain and cook them as long as indicated on the package. Add some salt at the end. Of course, you can also use precooked canned chickpeas.

Pound 1 tsp fennel seeds, 1 tsp cumin seeds and 1 tsp cilantro seeds in a mortar.

Peel the ginger and the turmeric. Cut 5 g of each and chop it.

Fry the spices, the ginger and the turmeric with 1 tbsp coconut oil in a wok (or a frying pan). Before it turns black, remove the wok from the heat.

Put 100 g coconut flakes in a high vessel and cover them with water.

Add the fried spices and some salt. Then, blend this well. It doesn’t matter if the sauce is not perfectly smooth.

In a pot, let the sauce simmer for a while. Add the rice flour while constantly stirring. I haven’t tried it yet, but I think it should also work with wheat or spelt flour instead of rice flour. Then, blend the sauce again.

Cut the vegetables and fry them in the wok with 1 tbsp coconut oil and a pinch of salt. Add the soy sauce and a little bit of black pepper.

Then, add the chickpeas and the coconut sauce. Let everything simmer for a while. Maybe you’ll need to add more water or salt.

Finally, you can roast approximately 6 tbsp coconut flakes in a frying pan on middle heat.

Serve your coconut curry with rice and the roasted coconut flakes.

COCONUT CURRY WITH CHICKPEAS AND VEGETABLES

plant-based (vegan), lactose-free, soy-free, gluten-free

4 servings

Preparation time:

Level of difficulty: easy

Ingredients: 

  • 1 tsp fennel seeds 
  • 1 tsp cilantro seeds
  • 1 tsp cumin seeds 
  • 100 g/3.5 oz and 6 tbsp coconut flakes
  • 5 g/0.2 oz ginger
  • 5 g/0.2 oz turmeric
  • 2 tbsp coconut oil
  • 1 tbsp soy sauce
  • 200 g/7 oz chickpeas
  • 5 tbsp rice flour (it should also work with wheat or spelt flour)
  • 1 broccoli
  • 4 carrots
  • 1/2 cauliflower
  • pepper

Directions:

Cook the chickpeas that you have soaked overnight as indicated on the package or use precooked canned chickpeas. Then, pound the fennel seeds, the cilantro seeds and the cumin seeds in a mortar. Peel and chop the ginger and the turmeric. In a wok (or a frying pan), fry the spices, the ginger and the turmeric with 1 tbsp coconut oil. Before this turns black, remove the wok from the heat. Put 100 g coconut flakes in a high vessel and cover them with water. Add the fried spices and some salt and blend. Boil the sauce in a small pot. Add the rice flour, stirring constantly. After letting the sauce simmer for a while, blend it again. Then, cut the vegetables and fry them with 1 tbsp coconut oil and a pinch of salt in the wok. Season them with 1 tbsp soy sauce and a little bit of black pepper. Add the chickpeas, the coconut sauce and if necessary some more water and salt. Finally, you can roast approximately 6 tbsp coconut flakes over medium heat in a frying pan. The coconut curry and coconut flakes can be served with rice.

Here you can get the recipe as a PDF for free:

Download the PDF Recipe

I wish you all a Merry Christmas full of magical memories with the important people in your life! And for those who don’t celebrate Christmas, this absolutely delicious coconut curry might be a good reason to invite some friends and family. 🙂

Do you like the recipe? What is your favorite recipe when cooking for many people?

Kind regards,
Lisa

P.S. We would be glad if you share the recipe on social media in case you like it.

Where should we send the recipe?



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