Roasted Chickpea and Veg Curry
I always try to recreate the creaminess and flavour of Indian dishes I’ve had (without having to compromise on health and nutrition), and this is the closest I’ve ever managed. I am super excited about it and really pleased that it was such a hit in my house!
Curry by a Scandi in the UK…
I hope people who actually know about curries will forgive me for calling this a curry, it is just a fun invention of mine and in no way an authentic (or pretending to be authentic) curry/Asian dish, although of course inspired by such dishes in a big way. I always try to recreate the creaminess and full flavour of Indian and Nepali dishes I’ve had at restaurants and as takeaways, and this is genuinely the closest I’ve ever managed to get - without having to compromise on health and nutrition - and I am super excited about it and really pleased that it was such a hit in my house!
Roasted Chickpea and Vegetable Curry
For 2-4 people
Total time: Roughly 30 mins
1/2 cup coconut oil
2 tins of chickpeas in water
A pinch of chilli powder
1 large sweet potato
3 medium carrots
1 small or 1/2 large onion
3-5 garlic cloves (depending on where you are on the ‘needs garlic’ scale)
10-20 small vine tomatoes (or any tomato of your choice)
1 tbsp curry powder (do your own mix if you can!)
1 small tin of coconut cream
1 cup cashew nuts
2 tbsp peanut butter
Optional: coriander to top and some butter when heating up
Instructions
Cut onion, sweet potato and carrots into large chunks and put on a baking tray covered in coconut oil (about half of the oil in the recipe). Add the garlic cloves and tomatoes to the same tray (you don’t need to chop these). Sprinkle some curry powder over the vegetables and bake them for about 30 minutes at 180ºC (356ºF).
Rinse the chickpeas (keep the aquafaba from the tins for awesome aquafaba recipes!) and pat them dry with a kitchen towel, and spread out onto a baking tray covered in coconut oil (the second half of the oil in this recipe!). Sprinkle some chilli powder over them and bake them in the oven for the last 10 minutes of the other vegetables baking.
Take everything out and let it cool down a bit, so it’s safe to go in a food processor or blender (unless you have one that can take heat of course, like a Cook Expert).
Tip all the vegetables (not the chickpeas!) in your blender, add a tin of coconut cream (coconut milk works too!), cashew nuts, peanut butter and a splash of water (you can add water later if you like to make sure it doesn’t go too thin - it’s easy to add but hard to take away!). Run until you get a smooth, creamy sauce. Warm up gently in a saucepan (I added a bit of butter here for taste and added creaminess, totally optional), and add the chickpeas for the last few minutes to gently warm them back up. You can have a taste to see if you want to add more spice at this point.
This curry is delicious with some homemade naan and rice, my mouth is honestly watering thinking of having this dish again! My husband and baby absolutely looooved it, and my husband mentioned that the sauce itself would be really nice with meat too, so I’m definitely going to make this again with chicken, and I bet lamb would work great too.
Did you make the chickpea curry? Did you like it? Share on Instagram and tag @TheFromScratchBody and hashtag #TheFromScratchBody so I don’t miss it!
