Chickpea Curry With Asparagus and Mushrooms
A super simple, fragrant vegetable curry that is ready in no time.
Prep: 30 mins
Yield: 2-3 servings
Ingredients
Ingredients
- 10 thick slices of leek
- 3 garlic cloves, minced
- 3.5oz mushrooms (any variety), sliced
- 1 bunch asparagus, bottoms cut off
- ¼ tsp salt (optional)
- ½ tsp turmeric
- ⅛ tsp curry powder
- ⅓ cup water
- ½ cup light coconut milk
- 1 can chickpeas, rinsed and drained
- 1 heaped tsp cornstarch + 2 tbsps. water (optional)
Instructions
Instructions
- 1. 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.
- 2. 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).
- 3. When the 5 minutes is up, add asparagus and ⅓ cup of water onto the saucepan. Let simmer for 10 minutes.
- 4. Stir in ½ cup of coconut milk and bring to boil. If the sauce is too liquidy, pour in starch-water mixture stirring at the same time. Bring to boil again and turn off the heat.
- 5. Finally stir in chickpeas.
- 6. Sprinkle some nutritional yeast on top for a cheesy flavor.
- 7. Serve it over your favorite whole grain or pasta.
Cooking Tips
Cooking Tips
- 1. If you prefer not to use coconut milk, substitute a non-dairy, unsweetened milk.
- 2. If you want more sauce, just add more liquid (and more spice) and thicken it with corn starch.
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