Hello everybody, it is John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, curry chickpea with leeks (vegan). It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! This curry chickpeas also known as curry channa is a favorite of mine! I've taken the curry channa and aloo recipe and added eggplant to create a.
Curry Chickpea With Leeks (Vegan) is one of the most popular of recent trending meals in the world. It’s easy, it is quick, it tastes yummy. It is appreciated by millions daily. Curry Chickpea With Leeks (Vegan) is something which I have loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can have curry chickpea with leeks (vegan) using 8 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Curry Chickpea With Leeks (Vegan):
- Prepare 1 can chickpea
- Make ready 4 tbsp curry powder
- Get 1 onion
- Make ready 20 small cherry tomato
- Get 2 tbsp light soy sauce
- Prepare 1 tsp salt
- Take 10 ml water
- Get 1 cups leeks
Creamy Leek and Chickpea Curry [vegan] If you haven't noticed it yet, leek is one of my favorite vegetables to use in pastas and stews. It gives everything a sweet and special taste so I always love to add it in my recipes. Curry Chickpea With Leeks (Vegan) instructions. Add in the can of chickpea with its water and mix well.
Steps to make Curry Chickpea With Leeks (Vegan):
- With oil pan Fry the onion, leeks, tomato for 5 minutes
- Add in the can of chickpea with its water and mix well
- Add in the curry powder and stir fry then add in water mix well, add salt and light soy sauce then mix for another 2 minutes
- Off heat and enjoy
Curry Chickpea With Leeks (Vegan) instructions. Add in the can of chickpea with its water and mix well. Whilst leek and mushrooms are cooking, slice sweet potato into wafer-thin slices and then toss in the pan. Be sure to keep replacing lid on pan, to keep the heat in and allow faster cooking. Add coconut milk, passata and chickpeas (strain the chickpeas if they are from a can).
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