One Pot Chickpea Curry with Grain Free Naan Breads

Mira Weiner
Aug 31
3 min read

a hearty plant powered one-pot winter warmer with grain free naan bread!

I have teamed up with Faithful to Nature and Le Creuset to bring you something extra special this winter season. There is nothing like a slow simmered soul warming one-pot curry on a chilly evening especially when it's packed with goodness and 17 plant points. This one's made with my favourite pantry staples from Faithful to Nature. Their online store is packed with nourishing pantry staples offering all the building blocks for a wholesome plant based kitchen. Here's to nourishing rituals, cosy meals and a little Mira magic in your kitchen.

Ingredients for the chickpea curry

500g Faithful to Nature chickpeas, uncooked + soaked overnight
1.5 cups coconut milk
1 tin of chopped tomatoes
70g tomato paste
A bunch of greens (I used cavaloro nero kale but baby spinach or Swiss chard would work well too)
1 large red onion or 2 small red onions, finely chopped
2-3 garlic cloves, grated
Thumb size piece of ginger, peeled + grated
1 bay leaf
2 tsp whole cumin seeds
2 tsp whole coriander seeds
2 tsp curry powder
1 tsp turmeric powder
1 tsp chilli flakes
1 tsp masala leaf powder
1 tsp coconut sugar (optional)
Faithful to Nature Pink Himalayan salt and black pepper to taste
Faithful to Nature Olive Oil for cooking

Ingredients for the grain free naan bread

1 cup of Faithful to Nature almond flour
1 cup of tapioca flour
2 cups of coconut milk
Pinch of Faithful to Nature pink Himalayan salt

To serve:

Coconut yoghurt

Pickled red onions

Fresh coriander

Grain free naan bread

Thai Brown Basmati Rice (cook according to package instructions)

Method for the grain free naan bread

1. In a beautiful Le Creuset mixing bowl, combine the almond flour and tapioca flour together. Add a pinch of salt and pour the coconut milk in. Mix well to combine into a batter – I like to use a whisk!

2. Heat a non-stick Le Creuset pan and add a ladle of the mixture. Allow to cook for a few minutes and once bubbles have formed, flip over and cook the other side.

3. Repeat until the mixture is finished. Makes 7 naan breads.

Method for the chickpea curry

1. To cook the chickpeas – add the chickpeas, bay leaf and cover with water (approx. 6-8 cups). Bring to the boil and then lower the heat and cook for 45-60 minutes. Skim off any foam during boiling. They will cook more in the curry so no need for them to be completely soft. Drain and set aside.

2. Use a pestle and mortar to grind the cumin and coriander seeds.

3. In a gorgeous Le Creuset pot, add olive oil and sauté the onions. I like to add some vegetable broth or water so they don’t stick or burn (optional). Add the garlic and ginger, cook until the onions are translucent and your kitchen fills with delicious aromas. Add the cumin, coriander, curry powder, turmeric, masala leaf powder and chilli flakes.

4. Add the tomato paste and cook for a few minutes, add the chopped tomatoes and cook for a further 10-15 minutes. Add the coconut sugar.

5. Add the chickpeas and coconut milk.

6. Simmer on low for 10-15 minutes.

7. Add the chopped kale and continue to cook until it’s wilted through. Mix well.

8. Serve with coconut yoghurt, fresh coriander, pickled red onions, Thai brown basmati rice and grain free naan bread.