Curry is a popular malaysian dish, and it comes in a few varieties - indian curry, chinese curry, nyonya curry, etc. Its depth and complexity in flavour comes from the use of spices. Spices such as cumin, turmeric, and garam masala offer amazing health benefits. Along with the healing properties from ingredients such as garlic, ginger and onion, this dish is a winner when it comes to feeding our body, mind and soul.

As highlighted in my previous posts on our “Malaysian Recipe Made Healthy” series, our local delicacies are flavourful from the use of fresh ingredients, spices and herbs. By keeping the wholesome ingredients and replacing the refined sugar and processed ingredients in the recipes, these dishes can be both delicious and nutritious.

In this post, I’ll be sharing with you my vegetarian chickpea curry recipe. This recipe uses all the spices, herbs and fresh ingredients (as per original recipe), it has a quicker cooking time (replacing chicken with chickpeas) and #nosugar. I’ve used fresh tomatoes and carrots to give this dish its natural sweetness.  

Malaysian Recipe: Vegetarian Chickpea Curry

Ingredients

1 x Canned Chickpeas (choose one without sugar and preservatives added)

Handful of Cherry Tomatoes

Handful of Diced Carrots

1 Head of Broccoli

1 Tsp Coconut Oil

½ Large Onion (chopped)

4 Cloves Garlic (chopped)

Thumb-sized ginger (chopped)

2 tbsp Curry Powder

½ Tsp Cumin

1 Tsp Garam Masala

1 Tsp Turmeric

2 cups of water (more if needed)

Directions:

1. Add coconut oil in into a heated saucepan.
2. Add onion and stir till its translucent.
3. Add ginger and garlic, stir for 1-2minutes.
4. Add cumin, turmeric and garam masala and stir it till it’s fragrant.
5. Add cherry tomatoes, carrots, chickpeas and curry powder into the pan, and mix well.
6. Add water and let it simmer till chickpeas are soft and curry mixture is thick and creamy. Add more water if needed.
7. Add broccoli at the final 2 minutes before serving.
8. Serve with pasta, toasted bread, or quinoa.

This recipe is perfect for meal prepping over the weekend. Store them in the refrigerator or freezer, and warm them up during the weekdays for a quick meal. It is so versatile, you can have it in a wrap, with toast, on pasta, quinoa or brown rice. I hope this makes eating healthy easier for you 😘

Lots of love,

Erina