Recipes from The Green Patch - chickpea curry
7 weeks ago
Ingredients:
2tsp oil
1 onion, diced
Chilli to taste (powder or fresh)
2 tsp Garlic powder
2 teaspoons curry powder
1 teaspoon ground ginger
1 teaspoon ground paprika
2 teaspoon tomato puree
2 tins of chickpeas
1 tin chopped tomatoes
1 tin coconut milk
Optional additions:
Coriander
Any tinned vegetable – we particularly like potatoes
Nice Served with:
Rice / Pita / Naan / Flatbread
Method:
1. Heat a little bit of the oil in a frying pan, add the whole diced onion and cook until softened, about 8 mins. Make sure not to cook on too high a heat as burned onions will make the flavour sour, if in doubt – go slow and low!
2. Combine garlic powder, ginger, curry powder, paprika + optional chilli. Add to the onions and fry for 1 min.
3. Then add the tomato puree.
4. Tip in the two tins of chickpeas. You don’t need to drain them. If you wanted to add any other veg such as tinned potatoes, carrots, peas etc – this is the time! (You could also use a different type of legume or bean such as butter beans, or try using lentils)
5. Add the chopped tomatoes. Simmer everything for 5 mins – nice and low so you can see a few bubbles but it’s not boiling.
6. Add the tin of coconut milk. Simmer until your rice is done.
7. You can use either cook at home or microwave rice. For microwave rice, follow the instructions on the packet.
For cook at home rice: We normally cook rice at quantities of 1-2, 1 cup of rice to 2 cups water. Use 240g rice and 480g water. Add your cold water to a pan. Add your rice and bring it to the boil. Once the water is boiling, add a lid and turn down the heat to a gentle simmer. Leave for roughly 10 - 15 mins until rice is fluffy. Try not to stir it whilst it cooks. When it looks fluffy, try a bit with a spoon - if it tastes nutty but there's no water left, add a bit more water and pop the lid on for another few minutes. If not, drain any excess water and serve.
Please remember to check packaging for allergens.