The Sol Journal

Go-to Chickpea Green Curry

recipes

Go-to Chickpea Green Curry

27 September, 2023

Did you know you can whip up a mouthwatering curry paste with spices and ingredients hiding in your kitchen? Transform that ginger, spices, and more into a homemade green curry, Go-to Chickpea style!

Time: 1 hour
Serves: 4 people

Did you know you can whip up your very own curry paste out of ingredients already hiding in your spice cabinet and fruit bowl? Yes, that forgotten knob of ginger and standard array of spices are going to be the stars. All it needs is a sprinkle of acidity from the lime, a little sweetness and a touch of salt for balance. But why should you bother to make your own? Well, creating the paste isn't just a flavour bomb, it also reduces food waste and embraces a healthier, preservative-free alternative. So let's dive in and learn how to make a homemade version of the classic green curry, Go to Chickpea style!

Ingredients

Paste

1/2 tsp coriander powder
  1 tsp cumin powder
1 tsp ground turmeric
2 green chilies (seed removed if depending on heat preference)
3-4g garlic gloves
2 stalks lemongrass 
1 tablespoon of  fresh sliced ginger
6 stalks green onions
1 medium lime, zested and juiced
2 tablespoons olive oil
1 tablespoon maple syrup or coconut sugar
1 handful of fresh coriander
1/2 tsp whole black pepper
1/2 tsp sea salt 

Curry

1 tbsp coconut or olive oil 
1 medium onion
2 tbsp fresh chopped ginger
2 cloves garlic 
3-4 tbsp green curry paste (if using a store-bought paste start with slightly less and work your way up as the flavour can be more intense)
1 roughly chopped cauliflower (or other seasonal vegetable of choice)
1 large zucchini 
1 400ml can of chickpeas
1 400ml can of coconut milk 
400ml of bone or vegetable broth 
1 tbsp coconut aminos or tamari
1 tbsp maple syrup or coconut sugar
1 bunch of chopped kale, silverbeet or spinach 
2 tbsp fresh lime juice

Optional for serving

Coriander
Brown rice, Quinoa or Sweet Potatoes
Cashews
Lime

Method

  1. In a food processor or blender, combine all ingredients and blend until a paste forms. Lemongrass can take a while to break down, continue to wipe down the edges of the blender and blend until smooth.
  2. The curry paste can be stored in the fridge in a jar or air tight container for up to 10 days, alternatively it can be frozen in an ice cube tray for up to a month of storage.
  3. In a large pan or pot over medium heat, sauté your oil of choice, shallot, ginger, and garlic for 2-3 minutes. Add the curry paste and sauté for 1-2 minutes until aromatic.
  4. Add in the cauliflower, zucchini coconut milk, chickpeas, broth, coconut aminos, and maple syrup. Simmer for 15-20 minutes until the vegetables are tender and the curry has thickened slightly. Stir in kale or greens of choice for the last 3-5 minutes of the cooking time.
  5. Adjust flavours to your liking with lime juice for acidity, maple syrup for sweetness and, coconut aminos for saltiness, or more curry paste for more punch.
  6. Serve solo as a stew or over rice/quinoa. Garnish with crunchy cashews and lime juice. Store leftovers in the fridge for up to 3 days or in the freezer for 2-3 months.