Cooking With Shamoo

Still here, just enjoying some down time. Recent breakfast, crispy mushroom and goats curd bagel 😋

A great second session of my Vegan Winter Warmers series today with the .restless community. We made a delicious Coconut Channa (chickpea) curry. Ingredients and method 👇🏾

Ingredients:
Coconut Chana (chickpea) Curry
2 tablespoon coconut oil
1 yellow onion, diced
4 garlic cloves, crushed
1 thumb size piece of ginger, finely chopped
1 tsp cumin/jeera
1tsp tumeric
1 teaspoon garam masala
1 tsp salt
1tsp chilli flakes
1 x 400g tin of chopped tomatoes
1x 400g tin of channa (chickpeas)
1 x 400g tin of coconut milk
6-10 curry leaves.

Method:
1.Heat the coconut oil in pan on a medium heat, once the oil is hot add in the onions and salt and cook until the onions are translucent.

2.Add in the garlic, ginger, cumin, garam masala, tumeric, curry leaves and chilli flakes, mix well and cook down for 5 mins.

3.Add the channa, mix well and cook for a further 5mins, then stir in the tomatoes and cook down for 5-7mins before adding in the coconut milk.

4.Mix well and leave to simmer for 25mins.
Once the coconut oil has cooked down and thickened, remove from the heat and serve with rice or roti.

Next week we'll be making Butter Bean Cassoulet with Roast Pumpkin. Head to the link in my bio to book your spot👆🏾