Spicy Chickpea Curry
Spicy chickpea curry is satisfying and filling! Serve it over basmati rice and you have a a quick delicious meal.
Ingredients
- 1 can chickpeas
Curry Base
- 2 tomatoes
- 1/4 cup cilantro
- 4 black peppercorns
- 2 tsp cumin/coriander powder (if you don't have cumin and coriander, you can just use 2 tsp of cumin)
- 1 pinch chili powder (adjust to taste)
Vegetables to Roast
- 1/2 head cauliflower, cut into bite-sized florets
- 1 yam/sweet potato, diced
- 1 hot Anaheim chili pepper (you can substitute with your favorite chili pepper or a bell pepper)
- 2 tsp oil (extra virgin olive, avocado, or grapeseed are my favorite oils)
- salt and pepper to taste
Instructions
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Preheat oven to 375 degrees.
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Place cut vegetables (cauliflower, sweet potato, peppers) on a baking sheet. Drizzle oil. Season with salt and pepper. Toss until oil and seasoning is evenly distributed on the vegetables.
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Roast vegetables for 20 minutes, until cauliflower is slightly browned and sweet potatoes are cooked.
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Meanwhile, put all the ingredients of the curry base into a blender. I used a Magic Bullet and the ingredients fit perfectly. Blend to desired consistency. I like it fairly smooth, since it's a curry.
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Pour the blended ingredients into a medium sauce pan, add 1/4 cup water into the blender, swirl to get all the residual curry left in the container into the water, and pour into the sauce pan. (My dad taught me not to be wasteful - you want to get all that goodness you just blended together into the pot!)
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Add a can of chickpeas, along with the liquid (aquafaba) into the curry and bring to a boil. Reduce to medium heat. Add roasted vegetables and simmer for about 10 minutes until the spices infuse into the vegetables. Taste and adjust seasoning as needed.
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Enjoy as is or serve over rice (my favorite is brown basmati).