Early Summer Chickpeas and Vegetable Curry
By Jenny Breen
Ingredients
- 2 Tablespoons coconut oil
- 2 Tablespoons toasted sesame oil
- 1 bunch spring onions, cleaned and sliced
- 4 cloves garlic or green garlic, minced
- 2 inches fresh ginger, peeled and minced
- 6 cups seasonal vegetables, chopped into 1 inch pieces (We used: Bok Choy, Squash Blossoms, Zucchini, Snap Peas, Broccoli, and Carrots)
- 1 14-ounce can coconut milk
- 1 cup apple juice
- 1/2 cup stock or water if needed
- 3 cups chickpeas cooked in 6 cups water (or 2 14 oz. cans)
- 1 tablespoon turmeric
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 2 teaspoons fresh thyme
- 2 teaspoons cayenne or red chilis
- 2 teaspoons salt
- Cooked grain (rice, quinoa, rice noodles, etc.), for serving
- Crushed Curried Sugared Walnuts, optional for serving; recipe below
Instructions
Heat oils in pan, add leeks and carrots, and sauté about 3 minutes, until onions are soft. Add chopped vegetables and sauté another 5 minutes. Add spices and apple juice and continue to cook making sure the spices are well blended. Add coconut milk and chick peas and combine well. Turn the heat to low and let simmer about 12-15 minutes. Serve over cooked grains or Asian style noodles and garnish with Crushed Curried Sugared Walnuts (recipe below). This can be prepared ahead and served cold as well.
Crushed Curried Sugared Walnuts
Ingredients
- 1/2 cup walnuts, halved
- 2 tablespoons butter, melted with 3 tablespoons maple syrup from Horner’s Corner
- 1/4 teaspoon ground ginger
- 1/8 teaspoon turmeric
- 1/8 teaspoon cumin
- 1/8 teaspoon chili powder
- 1/8 teaspoon kosher salt
- 1/8 teaspoon ground red pepper
Directions
Toss walnuts in melted butter/syrup mixture. Stir together spices and salt in a medium bowl; sprinkle over walnuts, tossing to coat. Spread in a single layer on a nonstick lined pan. Bake at 350° for 10 minutes. Cool in pan on a wire rack; separate walnuts with a fork. Store in an airtight container for up to 1 week.
