Chickpea Curry

Prep time:     20 minutes

Cook time:   45 minutes

Cost:              $10

Makes:          4-6 servings

I decided to make this recipe for this week after seeing that naan bread (Indian flat-bread) and coconut milk were on sale at the Market on Yates. Whether you use chickpeas or tofu, this is a great recipe to load up with vegetables.

Onion, potato and broccoli are good to start with, and adding carrot, cauliflower and/or peppers just adds to the flavour. Also the more vegetables you use, the less of each you need!

Make sure you have a big enough pan to fit everything in (mine was full). Your curry should be an orange colour, and you can continue adding spices until it’s the flavour you want. Curries are always more flavourful the next day.    

What you need: chickpeas, coconut milk, spices and vegetables

Ingredients:                                                                          Cost:

-          1 can of drained chickpeas                                              $1.29 

o   OR half a block of tofu cut up

-          1 can of coconut milk                                                        $1.67

-          Olive oil

-          Vegetables (optional)

o   Onion                                                                $0.50

o   Ginger                                                               $0.25

o   2 carrots                                                            $1

o   4 medium potatoes                                         $1.50

o   Broccoli                                                             $1

o   Cauliflower                                                       $1.50

o   Red (yellow/green) pepper                           $1.50

-          Dried curry spice or curry paste

-          Other spices (optional)

o   Salt and Pepper

o   Turmeric

o   Paprika

-          Naan bread (optional)                                                     $3 (bag of 6)

Cook onion and carrot in oil

Add coconut milk, chickpeas and spices

Mix everything together

Cover with lid

Cook until vegetables are soft

What to do:

1.      Cut up vegetables into small pieces

2.      Put frying pan on medium heat

3.      Put onions and carrot in a little oil and cook until browned

4.      Shake coconut milk, open and add to pan

5.      Add vegetables and chickpeas OR tofu to pan

6.      Add curry powder OR paste and other spices

7.      Grate ginger and add (optional)

8.      Stir so spices mix into coconut milk

9.      Put lid on pan and leave until boiling

10.  Turn heat down and stir

11.  With lid on or off continue cooking until vegetables are soft

12.  Serve in bowl with naan