7 March 2017

Fennel and chickpea curry


I want to be quite productive with cooking, posting and commenting this week... let's see how that goes. At least I'm full of cooking ideas, if only I can make it all happen. Slowly it's starting to be bright when I leave for work in the morning, and the sun hasn't fully set yet when I get home on most days. So that's quite energising, and hopefully I'll get some daylight for my food photos soon!

Today's recipe is another fennel dish of mine. This time I used fennel in one of my favourite curries, a chickpea one with garam masala. I simply served it with some basmati rice. This was a really good vegan meal, one that I will certainly be making again. I added some purple carrots in order to add slightly more colour and texture.

Fennel and chickpea curry

Ingredients

1 onion
4 garlic cloves
3 cm fresh ginger
1 small chilli
2 tbsp vegetable oil
2 purple carrots
1 fennel
1,5 cups cooked chickpeas
1 tbsp garam masala spice mix
Sprinkle of turmeric
160 ml coconut cream
1 cup basmati rice

Method

Chop the onion, garlic, ginger and chilli finely. Heat vegetable oil in a pan and start cooking the onions first. Once the onions are soft and slightly browned, add the garlic, ginger and chilli.

Slice the carrots and fennel and also add them to the pan. Stir for a few moments and then add the chickpeas and garam masala spice mix and turmeric.

Then add the coconut cream and let simmer until all components have nicely cooked and the flavours blended.

Cook the rice separately and serve it with the curry once done. Enjoy! 



I want to share this recipe with Lisa from Lisa's Kitchen, who is hosting My Legume Love Affair this month.


Your VegHog

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