Chickpea Curry With Asparagus and Mushrooms
This curry goes well over spelt pasta, red rice, salad, and with chickpeas, red beans, white beans and red lentils.
- Throw leek slices, minced garlic, sliced mushrooms, salt (optional), turmeric and curry powder into a saucepan and sauté with 2 tbsps. of water for 5 minutes stirring occasionally.
- While the other ingredients are sautéing, prepare the asparagus by snipping off the woody end and cutting the edible part into shorter sticks (or leave them long, as you prefer).
- When the 5 minutes is up, add asparagus and ⅓ cup of water onto the saucepan. Let simmer for 10 minutes.
- Stir in ½ cup of coconut milk and bring to boil. Now, if you see that the sauce is too liquid for your taste, pour in starch-water mixture stirring at the same time. Bring to boil again and turn off the heat.
- Finally stir in chickpeas.
- Sprinkle some nutritional yeast on top for cheesy flavour and group B vitamins.
- Serve it over whole grain pasta, rice, quinoa or buckwheat and have some lettuce aside.
- If you don’t like coconut milk or want to make the meal leaner, use any other plant-based milk, using ¾ cups of milk instead of water/milk mixture.
- If you want more sauce, just add more liquid (and more spice) and thicken it with starch.