Liberté, égalité, fraternité, Veganité.

twig boy cooks – creamy vegan chickpea curry

twig boy cooks – creamy vegan chickpea curry

Twig boy is me. I am getting old. The older I get, the less spicy food I can handle. That’s just a (sad) fact of my life. As a sapling (that’s either brilliant or really, truly awful) I could devour vindaloos with the best of them, now I am reduced to, at best, a mild madras. To label this situation as devastating would be doing it a disservice. It’s soul-crushing…

Still, onwards and upwards eh?
‘It is always darkest before the dawn’
‘Adaptation is what separates twig boy from the carnivores’
{Insert another motivational quote of your own if you know one}

To defeat the maudlin sense of melancholia that washes over my being at moments of curry lust I decided to knuckle down and create my own ‘creamy, still a bit spicy, incredibly tasty, healthy and vegan’ curry. A twig-boyani if you will.

Ingredients. Serves – 4. Preparation time – 15 minutes. Cooking time – up to 1 hour.
1 can of chickpeas, drained and rinsed
1 can of coconut milk
1 can of chopped tomatoes
1 thumb sized piece of ginger, grated
2 garlic cloves, crushed
1 red chilli, finely chopped
1 medium onion, sliced
1/2 red and 1/2 green bell peppers (optional)
1 tsp chilli powder
1 tsp cumin powder
1 tsp turmeric
1 tsp coriander powder
2 tsp garam masala
a pinch of cayenne pepper
lashings of salt and pepper, well, a bit anyway, add it according to taste
juice of 1 lime 

ONE. Heat 1 tablespoon of cooking oil in a medium to large saucepan. When the oil is hot enough, add the onions. Let them cook for about 10 minutes whilst frequently stirring them. You want them to be soft and shiny.

TWO. Add the garlic, ginger and chopped chilli pepper to the onions, stir and cook for another 2 minutes. Then, add the spices. Be careful not to burn the spices but let them cook for around 1 minute. Keep stirring the mixture to avoid burning anything. Pour your can of chopped tomatoes into the mixture, stir, and let them all mingle over a low heat for 10 minutes. Add salt and pepper to taste at this point. Don’t over do it, you can always add more later.

THREE. If you are using bell peppers, now is the time for them to shine. Add them to the pot. If you are not using the peppers, go straight to the coconut milk. Pour it into the tomato mix and marvel at the brilliantly odd brown colour you get. Let that cook for 5 minutes, add your chickpeas and your lime juice, let it cook again for 10-15 minutes and hey presto! You have a delicious, healthy vegan curry for your tea.

FOUR. Serve with a homemade vegan naan bread (recipe coming soon), sliced (mild for me) green chillies and a pinch of garam masala. And a pint.

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