Plant-based· VG · GF · DF

Creamy Coconut Curry

Name: Creamy Coconut Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 360g (1½ tins) chickpeas, drained; 1 tin (400g) chopped tomatoes; 300ml coconut milk; 120g onion; 90g carrot; 70g frozen peas; 12g garlic; 10g ginger; 10g mild spice mix: smoked paprika, garam masala, cumin, ground coriander 1 tsp each; turmeric and cinnamon ½ tsp; 10ml rapeseed oil; pinch loSalt

Mild, kid-friendly chickpea, tomato and coconut curry with carrot and peas, low in salt.

makes 17 blocks, about 13p each

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BatchJoy

batchjoy.com/recipes/creamy-coconut-curry/

Illustration of a bowl of Creamy Coconut Curry

Time: 45 min15 min prep · 30 min cook
Makes: 17 blocks
Cost per blockPer block: 13p
Calories per blockCalories: 72 kcal
Spice: 1 of 5

You’ll need

Batch size

blocks

360g (1½ tins)chickpeas, drained
1 tin (400g)chopped tomatoes
300mlcoconut milk
120gonion
90gcarrot
70gfrozen peas
12ggarlic
10gginger
10gmild spice mix: smoked paprika, garam masala, cumin, ground coriander 1 tsp each; turmeric and cinnamon ½ tsp
10mlrapeseed oil
pinchloSalt

Allergens: none of the 14 major allergens in the ingredients as listed. Check the labels on stock cubes, sauces and pastes, as brands vary.

Serve it

Rice and yoghurt for kids · Mini naans · Couscous

Method

Step 1: Heat the oil in a large saucepan over a medium heat and soften the onion and carrot for 8 minutes. Add the garlic, ginger and spices for 1 minute.
Step 2: Add the tomatoes and coconut milk and simmer, uncovered, for 10 minutes.
Step 3: Add the chickpeas and simmer for 10 minutes, lightly mashing a few against the side of the pan to thicken.
Step 4: Stir in the peas for the last 3 minutes. Season lightly with the loSalt.
Step 5: Cool, portion into 70g blocks and freeze.

Hotter: add a green chilli and ½ tsp chilli powder.

Nutrition (estimated)
	kcal	protein	carbs	fat	fibre	salt
Per block	72	2.4g	5.8g	4.1g	2.1g	0.09g
Per 3 blocks	216	7.2g	17.4g	12.3g	6.3g	0.27g

Cook’s notes

Make it alongside the Curried Chickpeas to use exactly 3 tins of chickpeas.
Blend half for very fussy eaters.

Serve it

Rice and yoghurt for kids · Mini naans · Couscous.

Freeze, reheat and serve

Freeze: Cool it within two hours, portion it into 70g blocks in a silicone tray, then bag and label them. It keeps for 3 months.
Reheat: Microwave 3 blocks, covered, for 1 minute, stir, then heat for another 1 to 2 minutes until piping hot all the way through. Or warm them in a pan with a splash of water. Never refreeze thawed blocks.
A portion: 3 blocks (210g) make a dinner for one adult: about 216 kcal and 7.2g protein before rice, bread or potatoes.

Creamy Coconut Curry questions

Can I use a different bean instead of chickpeas?

Butter beans or cannellini beans work well and give a softer, creamier texture. Use the same drained weight and add them at the same point.

Why mash some of the chickpeas?

Crushing a few against the side of the pan releases their starch and thickens the sauce without any flour, so the blocks hold together well.

Can I add more vegetables?

Diced sweet potato or butternut squash can go in with the tomatoes, and a handful of spinach can be stirred in with the peas. Add a splash of water if it gets too thick.