Simple Chickpea Curry (Butter Chicken style) by Becca Williams

As the days get shorter and colder down here, I am on the hunt for tasty, cozy meals with just enough spice to make me feel snug and warm. This vegan recipe from my very good friend Becca Williams ticks all the boxes! I’ve taken this directly from her IG account and I encourage you to check it out for more delicious ideas!

Simple Chickpea Curry (Butter Chicken style)

An easy, affordable meal prep or weeknight dinner

2 x cans of chickpeas, drained and rinsed

1 onion, chopped

1 can coconut milk

2 large carrots, diced

3 cloves garlic, crushed

4 tbsp tomato paste

1 tsp ground ginger

1 tsp curry powder

4 tsp garam masala

1 tsp ground coriander

Pinch of chilli flakes

Salt and pepper to taste

In a large frying pan, saute the onion and carrot until soft. Add the garlic and spices and cook for a minute longer, stirring constantly. Add the tomato paste, coconut milk and chickpeas. Simmer for 5-10 minutes until thickened and fragrant. Add salt and pepper to taste. If needed, you can think the sauce out with some soy milk or extra coconut milk.

Serve with basmati rice and optional naan bread.

This is a really affordable healthy recipe - makes 4 large servings which cost approx $2.50 each!