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This dish has a unique savoury and creamy consistency.

So delicious even my little 2-6 year old kids request for seconds.

 

 

Ingredients:

4 Cups boiled or canned chickpeas, keep the liquid

3-4 Tbsp Rice band oil

1 medium onion, diced

2 medium tomatoes, diced

½-1 tsp ground cumin (more or less according to taste)

½ tsp Garlic Power

1/2 tsp Onion Powder

¼ tsp Dried Ginger powder

1-1.5 tsp Turmeric powder (more or less according to taste)

½-1 tsp Coriander powder (more or less according to taste)

2 Tbsp Vegan Chicken Seasoning (more or less according to taste)

2 Tbsp Nutritional Yeast flakes

½ -1 tbsp Coconut Sugar / Raw Sugar

1/4 tsp Ground Cinnamon 

1/2-1 tsp of dried ground Fennel (more or less according to taste)

4 Tbsp Coconut Cream

½-1 tsp Salt (or according to taste)

 

Method:

1. Heat a pan on high heat, add 3-4 tbsp rice ban oil, add diced onions and caramelise for 2-3 minutes.

2. Remove from heat, add all other ingredients except tomatoes and coconut cream, stir the herbs and spices for a minute until fragrant.

3. Add diced tomatoes and let it cook for 2-3 minutes. 

4. Add the cooked chickpeas and half of the chickpea liquid (aquafaba). Once it comes back to a boil, reduce the heat to low-medium, add coconut cream, stir through, taste, add salt and adjust seasonings further if necessary.

5. If the curry is too thick, add a little more water and a few more Tbsps of Aquafaba (this will make the curry saucier but not runny at the same time.  If too runny, add more Aquafaba (this will thicken it up) or simply let it reduce down a little further on low heat.

6. Serve over Basmati Rice, Roti and or flat bread; sprinkle a little cayenne pepper over the curry in individual plates if desired for a little heat, and garnish with fresh coriander.  To take it to another level, enjoy it with extra Hummus on the side.

 

Please note: I don't normally measure my herbs and spices, so the ones provided here are just as a guide, please feel free to add more or less according to personal taste.