Chickpea Curry Bento + Recipe



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Kyaraben (character bento) featuring a sunny side up chick over a bed of mixed long grains, served with chickpea curry. Chickpea curry is one of my favourite week night dinners. This vegan curry is cheap and cheerful, flavourful, and warming. Plus you can feed up to four people! If you, like me, only have yourself to feed, you can freeze the rest. Leftovers taste even better! What’s not to like? Here’s the recipe:

Ingredients (serves 4):

  • 2 cloves of garlic, finely chopped then crushed
  • a small knob of ginger, peeled and grated
  • 3 shallots, finely chopped
  • 1 tsp of cumin seeds
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp of turmeric
  • 1 tsp of cayenne pepper
  • 1 tsp of crushed chilles
  • 1 tsp of garam masala
  • 1 tsp of cinnamon
  • 1 tsp of ground cloves
  • 1 1/2 tbsp canola/rapeseed oil
  • 200g of tinned chopped tomato
  • 1 cup of vegetable stock
  • 6 white mushrooms, sliced
  • 6 tofu puffs (these bad boys are delish in a curry!)
  • 400g of canned chickpeas / garbanzo beans
  • a generous handful of fresh coriander / cilantro
  • salt to taste


1. Rinse chickpeas and drain well. Pat dry. Rinse tofu puffs and squeeze to remove excess oil. Pat dry. Slice tofu puffs and set aside.

2. In a skillet or wok, heat oil. When oil is hot enough, add shallots and cumin seeds. Stir gently to release aroma.

3. When shallots have become translucent, add turmeric, cayenne, chilli, clove, ground cumin, cinnamon, and garam masala. Stir until shallots are evenly coated with spices. Leave on medium heat for about 2 minutes. Be careful not to burn.

4. Add garlic and ginger. Stir gently, then add chickpeas. Coat chickpeas evenly with the spice mix.

5. In about 3 minutes, pour in stock bit by bit whilst stirring. Cover and simmer for about 15 minutes on medium heat.

6. Remove lid, add mushroom, tofu, and half of the coriander. Stir well. Cover and simmer for another 15 to 20 minutes until desired consistency is reached.

7. Remove lid. You may mash some of the chickpeas with a spatula to thicken the curry. Taste and adjust seasoning accordingly.

8. Ladle curry onto basmati rice. Sprinkle the rest of the coriander. Dig in!

Winnie x

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