It’s getting colder in Sydney and when that happens we all love something warm and filling to eat. This curry fits the bill and is YUMMY. Plus, it’s vegan! (We try to stick to raw ingredients but for this we made an exception.) We used macadamia nut oil because after doing research we decided this is the safest and healthiest oil to cook with, along with coconut oil.
Vegan Chickpea Curry
2 Tablespoons macadamia nut oil or coconut oil
1 Onion, minced
2 Cloves of garlic, minced
2 Teaspoons ground ginger
6 Whole cloves
2 Teaspoons of cinnamon
2 Teaspoons ground coriander
1 Teaspoon EACH of cumin, turmeric, and cayenne pepper
2 cups of dry garbanzo beans, soaked overnight
Handful of fresh coriander
Salt and Pepper to taste
1 Onion, minced
2 Cloves of garlic, minced
2 Teaspoons ground ginger
6 Whole cloves
2 Teaspoons of cinnamon
2 Teaspoons ground coriander
1 Teaspoon EACH of cumin, turmeric, and cayenne pepper
2 cups of dry garbanzo beans, soaked overnight
Handful of fresh coriander
Salt and Pepper to taste
Heat the onion on medium heat in the oil until tender, stir constantly. We mixed all of the spices together beforehand in a separate dish, then threw all of the them in with the cooking onion until it was aromatic. Turn down the heat and stir in the chickpeas along with a cup of water. It’s really important to taste and taste, you can always add more flavor as you go. Let the curry simmer for about 30 minutes. Garnish with fresh coriander to serve.
Vegan Mixed Vegetable
1 tablespoon macadamia nut oil
1 large brown onion, chopped
2 garlic cloves, crushed
2 tablespoons curry powder
3 teaspoons ground cumin
5 Roma tomatoes
1/2 lemon, juiced
3 potatoes (or sweet potato), peeled, chopped
1 large carrot, peeled, chopped
1 bag frozen cauliflower and broccoli
Salt and pepper to taste
1 large brown onion, chopped
2 garlic cloves, crushed
2 tablespoons curry powder
3 teaspoons ground cumin
5 Roma tomatoes
1/2 lemon, juiced
3 potatoes (or sweet potato), peeled, chopped
1 large carrot, peeled, chopped
1 bag frozen cauliflower and broccoli
Salt and pepper to taste
Heat the onion on medium heat in the oil until tender, stir constantly. Add all of the spices and garlic while the onion is cooking until aromatic. Blend the tomatoes in a blender and add to the onion and spices. Then, put in the lemon juice, potatoes and carrot and let it simmer on a low heat for about 45 minutes. When the carrots and potatoes are tender, put in the cauliflower and broccoli and let simmer for about 15 minutes more. Keep tasting as it cooks and add salt and pepper as you’d like 
Yummy winter curry to warm up with 
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