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Gina @ The Passionate Pantry

Chickpea and Israel Cous Cous Green Curry

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 to 6 depending on accompaniments
Ingredients Method Notes

Ingredients
  

INGREDIENTS FOR THE CURRY

  • 40 g coconut oil
  • 1 medium onion peeled and quartered
  • 4 cloves garlic peeled
  • 40 g fresh ginger peeled weight
  • 100 g carrots peeled weight, cut into chunks (about 1 large carrot)

  • 100 g green curry paste

  • 600 g coconut milk
  • 2 tbls veggie stock paste
  • 250 g filtered water
  • 50 g coconut sugar
  • zest of one lime save juice for later

  • 425 g tin chick peas drained (or use 2 if you want to bump up volume)
  • 120 g dry Israeli cous cous either wholewheat or plain
  • 1 tsp sea salt to taste

  • Handful coriander leaves chopped
  • Handful basil leaves chopped
  • Juice of one lime

TO SERVE

  • Naan bread / fresh green salad
  • Extra lime wedges for each plate
  • Fresh basil leaves chopped
  • Fresh coriander leaves chopped

Method
 

  1. Place the coconut oil, onion, garlic, ginger and carrots into TM bowl and chop 3 seconds / speed 7
  2. Scrape around bowl, then cook 5 minutes / Veroma / speed 1 / MC off
  3. Add curry paste and cook 2 minutes / Veroma / speed 1 / No MC off
  4. Add coconut milk, veggie stock paste, water, coconut sugar and lime zest and cook 6 minutes / 100 / speed 1 / MC on
  5. Add chick peas, Israeli cous cous and salt and cook 12 minutes / 100 / reverse / speed 2
  6. Taste and adjust seasoning, adding extra sea salt flakes and coconut sugar if necessary
  7. Pour into Thermoserver and allow to rest for 10 minutes before stirring in a handful each of coriander and basil leaves and the juice of one lime
  8. Serve curry in bowls topped with leftover cooked veggies and protein from another meal if desired, and sprinkle with extra fresh basil and coriander leaves, and wedge of lime / alternatively serve with the naan bread and large fresh green salad

Notes

Adapted from recipe here
This dish has fabulous flavour, and whilst I know you can make curry paste in a Thermomix I used a premade one instead … just to make the whole process that much easier!
You can serve this dish just as it is, with some naan bread to mop up the juices, and a lovely big fresh salad. If you wish you can add an extra tin of chickpeas to bump up the protein and extend the dish. I always dry bake veggies every week (we eat them hot or cold) so if you are like me and have leftovers from another meal, they can definitely be served with this dish. So in this picture you will see I have added some pumpkin and baked chicken breasts leftover from the previous night’s dinner.
TIP:
To reheat the chicken so that it stays nice and moist, add a litre of water to the TM bowl after the curry is taken out (do not wash bowl), add a tablespoon of veggie stock paste, heat the liquid for 7 minutes / Veroma / speed 1; pop in the cooked chicken breasts (up to 4, they do not need to be completely submerged), cover and let them sit in the hot liquid for ten minutes whilst the curry is resting in the Thermoserver.
To serve place the cooked veggies in the bottom of your bowl, top with the hot curry and sliced chicken, and extra coriander and shredded basil leaves … delish!