Vegetarian curry with chickpeas (Chicken directions given too)

Some pictures i took during the preparation process

Ingredients
- olive oil
- 1 red onion
(other onions will work too)
- 2 spring onions
- 1 clove of garlic
- 2 medium bell peppers
- 4 large mushrooms
(10 small ones)
- 1 large carrot
- 1 bunch of broccoli rapini
   (normal broccoli florets also work)
- 1 tin chickpeas in water (400ml)
- 1 tin coconut milk (400ml)
- 1/2 cup red lentils
- vegetable stock
- 3 tbsp. Curry powder
  ( I used 3 different typed for variety)
- 1 tbsp. saffron
- 1 tbsp. turmeric
- salt and pepper
- 3/4 tbsp. flour (optional)
- 1 cup of rice

Note: the choice of vegetables is completely up to you, frozen peas also work well! :)

Directions
1. Chop up all ingredients into small pieces of your preference.
2. Heat up a large pan, on medium heat and add a couple tbsp. of olive oil.
3. Add the onions and garlic into the pot, with the oil and some black pepper, allowing the onion to become crispy over 2-3 minutes.
4. Dilute your cube of vegetable stock in a cup of hot water and add this into the pot.
5. Add in the rest of the vegetables, followed by the chickpeas (including the water they come in).
6. Pour the can of coconut milk into the pot, along with the lentils.
7. Cover the pot and let it sit for 10 minutes, do not allow the mixture to boil.
8. Add the curry powder, along with the remaining spices. Cover the pot and let it sit for 20 more minutes. (The times depend on how hot your hobs get, so adjust accordingly)

9. (For the rice) Whilst the curry is cooking, i added some hot water to a separate pot along with the rice. (Cooking time was about 10 minutes, but this depends with the rice used, so make sure to check the back of the package) 

10. I want my curry to be slightly thick, so I added about 3-4 tbsp. of flour to the pot and stirred it around for a couple of minutes. (This step is completely optional depending on your preferences.

11. Try some of the curry to test the flavours, and adjust according to your taste :) 

[Yield: 3/4 servings depending on how you chose to eat the curry]

Serving suggestions -> alongside with rice

                                 -> plain

                                 -> in a wrap with salad

                                 -> as a side to a larger meal 

Note: When re-heating the curry leftovers the next day, I always use a pot and add a tiny bit of water to it because the curry mixture usually thickens in the fridge. The addition of extra water shouldn't be needed if the flour wasn't added. 

Leftovers in a wrap with salad

Leftovers by themselves

 Directions for a chicken curry (for all you meat lovers)
-> After chopping up your veggies, place them aside whilst you stir fry (suggested for better taste), or boil your chicken
-> Once the chicken has been cooked, place the chicken into the pot at step 5 from above.
-> When using chicken, this replaces the chickpeas and lentils from above (that acted as a source of protein and texture.)

To boil
1. Boil 3-4 cups of water in the kettle
2. Chop up your chicken pieces into chunks
3. Place the hot water and chicken pieces in a pot, over medium heat for about 10 minutes

OR to stir-fry
1. Add a drizzle of olive oil and some ground black pepper into a pan, over medium heat
2. Chop up your chicken pieces into chunks
3. Carefully place the chicken pieces in your pan, flipping them over regularly, until the chicken turns (slightly) golden-brown. (Around 5-6 minutes)

Note: don't allow the chicken to cook completely when boiling, or stir frying because it will further cook later when added to the curry pot.