Chick Pea Curry

15 Aug

Ingredients:

  • 380g of cooked chick peas in a carton. After draining juice you are left with 250g of chick peas but you can use the juice for something else.
  • 2 Tins of chopped tomatoes
  • Chopped garlic and chilli (optional amount to taste)
  • Chopped vegetables (here I have used courgette and red onion but peppers, mushrooms, aubergine and other vegetables can be used)
  • Curry Powder (I used one large tablespoon of Tikka curry powder but vary to suit your taste)
  • Coconut Oil (you could use olive oil also)
  • Coriander leaves for garnish (optional)

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Add oil to the pan and when heated add the chilli and garlic. Fry for 2 minutes. Then add the chick peas and fry for another 2-3 minutes on a low heat.

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Add chopped vegetables and fry for a further 15- 20 minutes on a low heat. I occasionally turn the heat to full and stir then reduce heat again. Cook until vegetable are tender.

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Pour over the tinned tomatoes and curry powder and stir well.

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Allow to simmer on a low heat for around 10 minutes. You can allow the curry to sit in the pan for another 10 minutes to cool down before serving.

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This makes three large portions or four smaller portions.

Serve with brown rice, quinoa, jacket potato (sweet or white) and with a large salad too.

Garnish with coriander leaves if you have them and enjoy.

 

 

 

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