CARROT, CHICKPEA & ALMOND MILK CURRY

SERVES 4 Preparation time 10 minutes | Cooking time 25 minutes Resting time 10 minutes Vegetable curries don’t have to be vegetable medleys. Limiting them to one or two main ingredients gives them character and definition. You could also use coconut milk instead of almond if preferred. INGREDIENTS • ¼ cup (60mL) vegetable oil• ½ teaspoon yellow mustard seeds• 1 tablespoon cumin seeds• 20 curry leaves• 1 large brown onion, finely diced• 5 garlic cloves, grated• 2cm piece fresh ginger, grated• 3 large green chillies, halved lengthways, seeds removed, cut into 5cm lengths• 1 tablespoon ground coriander• 1 teaspoon ground turmeric• 2 teaspoons garam masala• ½ teaspoon chilli powder (optional)• 6 large carrots, cut into 5cm lengths• 400g tinned chickpeas, drained• 2 cups (500mL) almond milk• Salt & black pepper, to season• Steamed rice or…

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Good Organic Gardening (Digital) - 1 Issue, Issue #14.5

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