Veggie Coconut & Chickpea Curry

Recipe provided by Vitamix

Serves 10

Ingredients

Turmeric paste – makes 1 cup

1/3 cup ground turmeric

1 thumb size knob fresh ginger, peeled, roughly sliced

2 clove garlic

1 tsp ground cinnamon

½ tsp fresh ground black pepper

3 tbsp coconut or olive oil

1/3 cup water

Vegetable curry

2 tbsp coconut or olive oil

1 small brown onion, finely diced

¼ small Kent pumpkin, cut into large pieces

1 red capsicum, cut into large pieces

2 zucchini, cut into large pieces

flake salt, fresh ground pepper

2 tbsp turmeric paste

200ml vegetable stock

300ml coconut milk

1 x 400 tin chickpeas, drained, rinsed

Handful coriander, roughly chopped

Juice 1 lime

Steamed rice natural yoghurt & papadums to serve

Method

For the turmeric paste, combine all the ingredients into the Vitamix 600ml blending cup, screw on the base and blend on speed 2 then increasing to speed 7-8 to form a smooth puree, about 30 seconds. 

Pour this into a small pot and cook over a medium heat for 5-7 minutes, whisking, to reduce and thicken then pour that into a jar or container, allow to cool and store in the fridge up to 1 month.

For the curry, place a medium saucepan over a medium/high heat and add the onion, veggies and good pinch of salt. Cook this for 3-4 minutes, stirring often, then add the turmeric paste, stirring and cooking for 2 more minutes. Add the vegetable stock, coconut milk and simmer, covered for 7-8 minutes, until the veggies are cooked.

Add the chickpeas & simmer uncovered for 2-3 minutes.

Finish with the coriander, lime and serve with steamed rice, yoghurt & papadums if using.