We have curry all the time, and my favorite to make is a vegan chickpea coconut curry served with basmati rice!
Zero Waste Chickpeas
I love chickpeas and I used to buy canned. To reduce my waste I now buy dried chickpeas from Shopzero, The Daily Goods Store, or Granadilla Eats (Nude Foods) who all sell it free from traditional packaging. This is just one of the many items in my zero waste pantry which I buy this way. When shopping online I get the pantry items in a reusable jar, and when I go shop in store I take along my reusable jars.
Zero waste living takes a little bit of planning. The trick with cooking dried chickpeas is that you need to soak the chickpeas overnight. After soaking, 1 cup of dried chickpeas will make about 3 cups of soaked chickpeas, as they triple in size whilst soaking. And cooking the chickpeas that have been pre-soaked can take about an hour or more.
1 Chopped Onion, finely diced
1 Can Chopped Tomatoes
1 1/2 Cup Chickpeas
2 Carrots, finely diced
1/2 cup Peas
2 Large Spinach leaves
1 Can Coconut Cream
1 Tsp Turmeric
1/2 Tsp Paprika
1/2 Tbsp Mild Curry Powder
1/2 Tbsp Masala Powder
2 Tsp Coconut Sugar
- Fry the onion in oil in a large saucepan, over medium heat, till the onions are light brown.
- Add the canned tomatoes and stir together, before adding the coconut sugar, turmeric, paprika, masala, and curry powder. Cook for approximately 5 minutes.
- Add the chickpeas, peas, chopped carrots, and coconut cream to the pan, and cook on low heat for about 20 minutes or until reduced slightly.
- Lastly, add the spinach and cook until the spinach has wilted.
- Serve with basmati rice!
To see more of my main meal recipes visit my Main Course Recipe page. New recipes posted regularly. Also, look at my other recipes here. Finally, look at my Directory for a list of all the awesome green + vegan products I have found locally
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