Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, curry chickpea with leeks (vegan). It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Curry Chickpea With Leeks (Vegan) is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It is simple, it is fast, it tastes delicious. Curry Chickpea With Leeks (Vegan) is something which I’ve loved my whole life. They’re nice and they look fantastic.
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.
To begin with this particular recipe, we must first 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):
- Get 1 can chickpea
- Prepare 4 tbsp curry powder
- Make ready 1 onion
- Take 20 small cherry tomato
- Make ready 2 tbsp light soy sauce
- Take 1 tsp salt
- Prepare 10 ml water
- Make ready 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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