This quick, comforting curry is super delicious and nutritious. They're lots of hidden veggies like, pumpkin, christophene, okra and tomatoes to ensure 'picky eaters' are eating a variety of foods, and getting their necessary nutrients.
Yield 4 servings
Ingredients
2 Cans chickpeas, drained and rinsed.
1 C Christophine (Chayote squash), roughly chopped Note: this can be substituted with zucchini
1 C Pumpkin, cubed
2 Tomatoes (medium sized) roughly chopped
1/2 C Okra, sliced
3 Pimentos, roughly chopped
1 C Onion, roughly chopped
3 Tbl Curry powder
1 tsp Turmeric
1 Tbl Garam masala
2 tsp Salt
2 Tbl Coconut oil
Method
1. Add the coconut oil to a sauce pan on medium heat, then toss in the chopped onions, pimentos, turmeric, and curry powder.
3. Stir and saute for 2 mins, stirring often to prevent the curry from burning or becoming bitter.
4. Add the garlic and tomatoes, and stir for another minute.
5. Then add the christophine, pumpkin, and okra with 1 cup of water. Stir, cover and let simmer for approximately 8-10 minutes.
6. Remove the cover, stir in the Garam Masala and salt, allow to cook on low heat for another 2 - 5 minutes, turn off the heat and allow to cool for a few minutes before blending.
7. Transfer to a food processor and blend until its all smooth, or to your preferred consistency.
8. Return the pureed curry to the sauce pan. Turn to medium heat and simmer for 5 minutes.
9. Add chickpeas, stir to combine and simmer for another 5 - 8 minutes.
10. Remove from heat and serve this flavourful curry on rice, quinoa or with roti.
When you make this recipe, share on social media and tag @youthful_vegan so I can see! Use the hashtags #YVpickyeaterscollection and #YVcurriedchickpeas in your post!
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