Butter Chickpea Curry & Paratha | Vegetarian | Vegan Friendly | Must try easy paratha bread
Posted: May 26 2020
We are so happy to share this vegetarian, vegan friendly butter chickpea curry recipe with you. Butter Chicken is one of our family’s favourite meals to order for take out. We absolutely love it but for us, it really is all about that delicious sauce. We usually end up fighting over the sauce and neglecting the chicken. We also miss the variety of veggies we are used to enjoying. So creating a vegetarian butter curry packed full of delicious veggies was a must.
Making it at home is awesome because we get to choose the quality of the ingredients. Eating organic is very important to us but we also get to control our dairy intake without missing out on the big flavours.
The super easy paratha bread is so fun to make and a great way to get the kids involved. It is totally optional, but having fresh bread with the curry really kicks this meal up a notch.
Thank you to Spud for collaborating with us on this video. Their focus on sourcing organic and local ingredients is fantastic. We love their commitment to supporting sustainable food systems and efforts to reduce waste. Not to mention the ease of ordering online and having them deliver to your door step. Eating more sustainable doesn't need to be inconvenient.
Want to give them a try, use coupon code Nourish10. As a new customer, you receive $10 off your first order of $50 or more. Yay!
Spud has also created a shoppable list of all the ingredients from this video. No need to search for the ingredients, just click the link add what you need to your cart and you are good to go. So easy!
BUTTER CHICKPEA CURRY & PARATHA
cook time - 45 minutes
Curry Ingredients4 tbsp vegetable oil
1 medium onion, diced
2 celery stalks, diced
1/2 bunch cilantro
1 tbsp (15ml) ginger, grated
1 tbsp (15ml) garlic, minced
1 tbsp (15ml) curry powder
1 tsp (5ml) paprika
2 tsp (10ml) cumin
1/8 tsp cayenne pepper
1 jar (700ml) strained tomatoes
1 can (400ml) coconut milk
1 cup (236ml) vegetable stock
2 large (500g) potatoes, small (12mm) dice
2 medium (200g) carrots, diced (8-12mm) dice
1 can (398ml) chickpeas, rinsed
2 cups frozen peas (optional)
3 cups (50g) spinach
1 tbsp (15ml) honey
1 lemon, cut into wedges
2 cups basmati rice
600g (5 cups) all purpose flour
3 tsp salt
400ml milk or plant based milk
2 tsp olive oil
3-4 tbsp butter, melted
To make the paratha dough, add 600g (5 cups ) of flour to a large mixing bowl. Add 3 tsp of salt and mix. Add 400ml of oat milk and 2 tsp of olive oil. Mix well until it starts coming together. Then knead the dough until smooth. Cover the dough with a damp cloth and allow it to rest for at least 20 minutes.
Next, boil water in a kettle to be used for the rice and broth.
Dice onion and celery. Heat large sauce pan on med heat, add 2 tbsp of vegetable oil and wait until hot. Add onions and sauté for 5-7 min, stirring regularly.
Meanwhile, peel and mince garlic and ginger. Finely chop half a bunch of cilantro stems. Peel and dice potatoes and carrots.
Once the onions are soft and transparent, add the celery and sauté for 2 minutes.
To make the rice, add 2 tbsp of vegetable oil to medium pot and heat to medium high. Place 1 grain of rice in pot to see if the oil is hot. If it sizzles, add 2 cups of rice and 1/2 tsp of salt. Stir until the rice is well coated and hot (approx. 30 seconds). Carefully pour 3 cups of boiling water into the pot (it will splash). Make sure all the rice is submerged and place on a tight fitting lid. Reduce the heat to low and set the timer for 15 minutes.
Add ginger, garlic, cilantro stems and spices and sauté until aromatic (approx. 45 sec).
Add strained tomatoes, coconut milk and vegetable stock. Mix well and bring to a boil.
Once boiling, add potatoes and carrots and return to a boil. Then reduce heat to low and simmer gently until potatoes and carrots are fork tender (approx. 8 - 10 minutes), stirring occasionally.
Meanwhile, roughly chop the cilantro leaves and place to the side.
To make the paratha, divide the dough into 8 pieces. With a rolling pin, roll out one piece until it is about A4 paper sized. Brush with olive oil or melted butter and roll up like a long log. Then roll the log into a wheel (like a cinnamon bun). Repeat the steps above until all 8 pieces are shaped like a wheel. Then one by one, roll out each wheel until it is about 10-12 inches across (size of your frying pan). Cook on an oiled frying pan on medium heat for 3 minutes a side. Feel free to sprinkle with salt, sesame seeds or other spices once you remove it from the pan. Then, use your hands and smash the bread together so it is light and flaky. Once complete, keep them in a warm oven until ready to serve.
Add chickpeas, spinach, peas, 2 tsp of salt and honey to the curry pot. Stir until honey is incorporated and spinach is wilted. Taste and adjust seasoning if needed.
Serve with basmati rice, a lemon wedge and finish with chopped cilantro. Option to add a pad of butter to each bowl.