Thursday, July 19, 2012

Chickpea Curry



It has been so cold here in the evenings, it gets to about 5C once the sun has gone down, that I have been cooking mostly warm, comforting meals. And lots of it. See I love leftovers. I like to make leftovers to eat for lunch the next day, and to possibly freeze, in case of frazzled lazy days or a screaming toddler!

As with all of my cooking this meal doesn't really have measurements. It is mostly to taste. If you love ginger, like I do add more. Or if you love chili, go nuts.
I like to use the reduced fat coconut cream, cause it is basically not as creamy as full cream coconut, but not watery like coconut milk. I like it to have a little thickness to the sauce. If you like it thicker use full fat coconut cream. This curry has just a hint of the coconut flavour, it is not over powering.

I also like to always have a vegetarian curry, as most of you know i love meat, but I just don't eat a lot of it. I prefer to eat mostly vegetarian even vegan food. You can definitely add chicken or fish to this. Personally I think it would be delicious with fish.

It seems like it has a lot of steps too it, but if your organised, and use a food blender is is super easy and quick. Even something I would say you could easily prep after work.

Paste
1 small onion
1 garlic
smallish piece ginger
2 10cm sticks celery
about a teaspoon each of turmeric, cumin, ground coriander,
handful cashew nuts
2 teaspoons massal powdered vegetable stock
1 fresh tomato
270 ml can light coconut cream
chili, optional

1 carrot chopped
2 pieces lemon peel
1/2 head broccoli, cut into small bite sized pieces
1/2 bunch Chinese broccoli, cut into manageable pieces
1/2 pumpkin, cut into bite sized chunks
1 can chickpeas
handful of baby spinach
1-2 tablespoons coriander


steamed rice to serve

I start with making a paste in the blender. Add all the paste ingredients and whizz it up until smooth. Add chili at this stage too.

Fry the paste in a little vege oil for a couple minutes then add the carrots and lemon peel.
Next add whatever vegetables you like, and cook them to how you prefer. I like mine with still a little bite to them.
Then add the chickpeas, spinach and coriander. Fish out the lemon peels before serving. Serve with rice or noodles. So comforting, and much more delicious the next day!

10 comments:

  1. Yum, that looks really good!

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  2. I like eating vegetarian dishes a few times a week and something like this would be perfect Leah! :D

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  3. I take your 5C and raise you -6C.

    Love your use of whole lemon peel!

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    1. Well it's positively balmy here then! -6. I'd die.

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  4. Yummo- I'm a big chickpea fan, never made a paste before with a curry! Sounds like a really great combination of flavours too :) Glad to hear you're happy with your move as well xx

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  5. Love the colours of this dish!
    Haven't really had much chickpea dishes to know if I like them or not :P

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    1. Thanks you Shell.
      They are a love hate thing. I love them so I put them in everything!

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