I shared a picture of the chickpea curry I made a few weeks ago, and a few people mentioned they wanted me to post the recipe on my blog for you, so even though it’s taken me a week to post it for you, here it is!
What you will need:
– 1 tin of chickpeas
– 1 large chopped tomato
– 2 table spoons of tomato purée
– 4 large mushrooms
– 1/2 white onion
– 1 tsp curry powder (you can add more to taste if you like)
– 1/2 tsp cumin seeds
– 1/2 tsp of garan masala
– 1/4 tsp ground ginger
– 1/2 tsp ground coriander
– Blue Dragon sweet chilli and garlic sauce
– 1 bag of microwave basmati rice
– 1 tbsp coconut oil
– salt and pepper to taste
Heat the coconut oil in a frying pan and add the drained tin of chickpeas and leave to fry while you complete other steps, occasionally shaking the pan so they don’t stick.
Chop all of the vegetables and add both the white onion and the mushrooms to the pan and fry with the chickpeas. Here I added a little handful of marinated tofu because there’ll was a little left over in the fridge that needed using, this is only optional but for those who are missing that meaty texture it’s definitely a good idea to pop some tofu in.
After about a minute and a half, add the chopped tomato and the tomato purée, stir well.
After another minute, add the sweet chilli and garlic sauce and a few tablespoons of water, this is just to stop it from sticking to the pan and to thin the sauce a little, add all of the spices and stir well.
While the curry is cooking away, Put the bag of rice in the microwave for the time specified, and stir the curry frequently, adding more water if necessary.
Open the bag of rice, an optional step is to squeeze half of a lemon or lime into the bag and fluff the rice with a fork, adding a little pinch of mixed herbs, this helps contrast with the curry and also adds flavour to the rice! Plate the rice and finally add the curry.
Add salt and pepper to taste and enjoy!
Be sure to tag me in your photos if you make the recipe, I’d love to see them!
Love Kays X