Chickpea Curry

The Amsterdam Dance Event has just passed and we are in dire need of something hearty to get us back onto our feet and ready for the week to come. This delicious chickpea curry was cooked up by our friend Balda, who has been supporting Vegabond from the first minute on. You can perfectly pre-cook this curry to take to work on or a small trip because its super tasty even when its cold.  We often cook up big portions and have joined lunch as the Vegabond team. The combination of carbs and plant protein will fuel you for the day. If you add some more potatoes and tofu to it, you can make this an absolute must-cook for every fitness junky! The spice-fans of you should try to add more chilli to it or combine it with some hot sauce or sambal to give it an extra kick!

You can find all the ingredients needed in your local supermarket and farmers market and all speciality ingredients at Vegabond!

Ingredients (For a 4-6 people):

1) 2 red chilli peppers
2) 4 onions
3) 6 cloves of garlic
4) 2 tablespoons of Jamaican curry powder
5) 2 sweet potatoes
6) Fresh coriander
7) 2 limes
8) Almond flakes
9) 600 Grams of cooked chickpeas
10) 200 Grams of frozen garden peas
11) 540 ml coconut milk
12) Salt and pepper
13) 500 Grams of rice 
 

Instructions:

1) Boil the rice according to instructions on the package.
2) Chop up the onion, garlic and red chili peppers and gently fry them in a deep pot with some oil.
3) Add the Jamaican Curry Powder and stir well.
4) Let the mixture fry softly for 5 minutes. Rinse the chickpeas and add them to the pot.
5) Add the coconut milk and keep cooking the curry on a low fire. 
6) In the meantime, peel and cut the sweet potatoes into large pieces and fry them in a frying pan with a generous amount of oil. Turn them often until they are almost fully cooked and have a nice brown colour. 
7) Add the sweet potatoes and the garden pies to the curry and cook for another couple of minutes. Season with salt and pepper.
8) Toast the almond flakes in a hot pan until they start to brown.
 
Serve the rice with the curry sauce on top and finish off with toasted almond flakes, coriander leaves and a slice of fresh lime.
 
Enjoy

More Inspiration

For more easy, yet delicious, recipe ideas head over to the Vegabond recipe blog and find a few of our new favorites there. We update the blog every week with one new recipe and you can expect to see guest posts by bloggers, influencers, Vegabond-Community members and our staff there. If you are missing anything or got a question, let us know!

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Contact us

*We do not take reservations.

+31 20 8468927

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STORE / LUNCHROOM
LELIEGRACHT 16
1015 DE AMSTERDAM

OPENING HOURS

CLOSED: 
Tuesday 25th December
OPEN AGAIN:
Wednesday 26th December from 9 am until 5 pm

Monday: 9 am - 7 pm
Tuesday: 9 am - 7 pm
Wednesday: 9 am - 7 pm
Thursday: 9 am - 7 pm
Friday: 9 am - 7 pm
Saturday: 9 am - 7 pm
Sunday: 11 am - 6 pm

 

 

OPENING HOURS

CLOSED: 
Tuesday 25th December
OPEN AGAIN:
Wednesday 26th December from 9 am until 5 pm

Monday: 9 am - 7 pm
Tuesday: 9 am - 7 pm
Wednesday: 9 am - 7 pm
Thursday: 9 am - 7 pm
Friday: 9 am - 7 pm
Saturday: 9 am - 7 pm
Sunday: 11 am - 6 pm

 

 

 

Order Online

 

 

Visit us

STORE / LUNCHROOM
LELIEGRACHT 16
1015 DE AMSTERDAM

OPENING HOURS

CLOSED: 
Tuesday 25th December
OPEN AGAIN:
Wednesday 26th December from 9 am until 5 pm

Monday: 9 am - 7 pm
Tuesday: 9 am - 7 pm
Wednesday: 9 am - 7 pm
Thursday: 9 am - 7 pm
Friday: 9 am - 7 pm
Saturday: 9 am - 7 pm
Sunday: 11 am - 6 pm

 

 

Order Online

Contact uS

*We do not take reservations.

+31 20 8468927

info@vegabond.nl

OPENING HOURS

Monday: 9 am - 7 pm
Tuesday: 9 am - 7 pm
Wednesday: 9 am - 7 pm
Thursday: 9 am - 7 pm
Friday: 9 am - 7 pm
Saturday: 9 am - 7 pm
Sunday: 11 am - 6 pm