Road trip, burger-happiness and Root vegetable curry with chickpeas

Yesterday we said our good byes to Lake Taupo and our camper life and went on a mini road trip back to Rotorua. Even though the trip isn't long at all, we were still dreaming of burgers in the end of it and decided to treat ourselves with a visit to Burgerfuel. 

Me and Danni shared the tofu burger and the chickpea-pumpkin burger, the strawberry soy shake and some kumara fries (aka sweet potato fries). After this meal I couldn't imagine feeling hungry again for the rest of the day.

4 hours later I was inhaling curry for dinner anyway, after we were back home at Trish and Martins. I just love cooking here! I get inspired to cook from whatever ingredients that are available in the house. So I made up a curry with root vegetables and chickpeas, that you can easily eat as a burrito with rice wrapped in a tortilla bread. Yum!

It is safe to say that I definitely went from a greasy not-so-healthy day to end it with a very nutritious meal that I think my body really appreciates :)

Vegan root vegetable curry with chickpeas
Enough for about 7 people

You'll need:

1 teaspoon mustard seeds

1 yellow onion, finely chopped
1 celery stalk, finely chopped

1 yellow pepper, diced

1 teaspoon dried ginger

2 heaped teaspoons curry powder

1 tablespoon garam masala

1 teaspoon green curry paste

1 teaspoon cumin 

4-5 large potatoes, chopped in large chunks

3 carrots, chopped in large chunks

2 cans crushed tomatoes

1 can coconut milk

1 heaped tablespoons chick pea flour

2 tins chickpeas

Roasted canned pepper, finely chopped

1 teaspoon dried mint

Rice and/or tortilla bread to serve with

Make it:

Put some oil or water in a large frying pan on medium heat. Put in the mustard seeds and when they start to pop, fill the pan up with the onion, celery and pepper. Season with the ginger, curry powder, and garam masala, fill up the pan with some more water, stir everything, and put a lid over it and let it steam for a few minutes.

Remove the lid and add the curry paste, stir well. Add the potatoes and the carrots along with the crushed tomatoes, the coconut milk and some more water if needed (or if you prefer, use some vegetable broth for extra flavor!), let it simmer for about 15 minutes before you add the chick pea flour. Mix well and let it simmer for another 5 minutes before you add the chickpeas, canned pepper and the drier mint. Add salt to taste and let it simmer for another couple of minutes before serving.