Healthy Vegan Pistachio Chickpea Curry
May 16, 18
|Dinner Lunch Pistachios Recipe
We’re in full force celebrating International Vegetarian Week, a week that’s all about eating delicious and exciting veggie food. As promised, here is a delicious recipe that’s easy, healthy and guilt-free (yes, it’s also vegan!). This curry is FULL of flavour and goodness from our pistachio butter, spinach, and chickpeas. It’s so good you won’t even know that you’re eating healthy food…just what everyone is wishing! You can adjust this recipe to your taste, if you’re not a lover of a tingly tongue then I suggest swapping the hot chilli powder for a medium or mild chilli powder.
400g Canned Chickpeas
3cm Fresh ginger
1 Garlic clove
3 Curry leaves
1/4 Cinnamon stick
1/2 tsp Coriander seeds
1/4 tsp Hot chilli powder
2 Cardamon pods (Seeds removed from pods)
1/2 tsp Ground Grengreek
1 tbsp Borna Smooth 100% Pistachio Butter
1/2 tbsp Groundnut oil
2 tbsp Alpro coconut yogurt (or any dairy free coconut yogurt)
3 Handfuls of spinach
Salt and pepper to taste
♥ Firstly, blend the ginger and garlic clove until they make a paste, you may need to add a little water to help them blend together
♥ Using a pestle and mortar grind the minced ginger and garlic with the curry leaves, cinnamon, coriander seeds, chilli powder, the seed from the cardamon pods and ground Grengreek. Keep grinding until all the spices are evenly ground, this will take around 5 mins.
♥ Add the pistachio butter to the spices and mix together. Then, give it a good whiff, doesn’t it smell amazing?!
♥ In a pan, heat the oil on a medium heat.
♥ Tip the spice mixture into the pan and stir with a wooden spoon for 5 minutes, this will help release all the tasty flavors from the spices.
♥ add the chickpeas, 100ml of water and season to taste, simmer for 10 mins.
♥ Remove from the heat and add the coconut yogurt. Taking the pan off the heat will stop the curry from curdling.
♥ Place the pan back onto a low heat and stir in the rest of the 100ml water with the spinach. Cook for a further 5 mins.
♥ Serve with brown rice or if you’re having a day off from healthy eating then a nan bread shall go nicely!
Have a great international veggie week! Don’t forget to look at all our other recipes, which are all suitable for vegetarians!
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Emma Langston, Content Writer at Borna Foods