Curry is one of the easiest dish to cook. You can make curry very fast (I saw recipe that takes just 5 min!) in big amounts. This is very handy for a big family, I think. I learned to cook curry from my sister, who has 2 children. Oh, she cooks amazing curry!
Here I share my recent experience cooking curry. It is not the best version I know (because I ran out of canned tomatoes today), however it is still good alternative if you don’t want to spend to much time in the kitchen. And, this meal is rich with proteins.
Ingredients:
Coconut oil 2 tbsp
Onion 1 pc
Black pepper (to taste)
Cumin seeds 1 tsp
Chilli (to taste)
Ginger 1 cm/1tbsp chopped
Garlic 4 cloves
Sweet potato (or regular potato) 2 pc
Vegetable broth 1 cup
Curry powder 2 tbsp
Coriander 1 tsp
Water 2,5 cups
Tomato paste 2 tbsp
(Or instead of 1,5 cups water and tomato paste – 1 can of canned chopped tomatoes)
Coconut milk (to taste)
Spinach 1 bunch
Cooked chickpeas 600 g
Fresh coriander (to taste)
How to make Chickpea Curry
Heat coconut oil (or any other) in the frying pan, then add onion, black pepper and cumin. Seeds of spices release more flavour if heated in oils. If you want to make dish spicy add chilli, then ginger and garlic. Add sweet potato and 1 cup of vegetable broth. I use my frozen preps. If you don’t have vegetable broth, just use water instead. Then add curry powder and coriander and let it stew for some time. In 3-4 min add water and tomato paste (or canned tomatoes). Stew until sweet potatoes soften, and add coconut milk. I add not a lot (just 4 tbsps), because I don’t like strong coconut flavour. You can add up to one can if you like, but this will make dish pretty high in calories. Add spinach and cooked chickpeas at the end, and your curry is ready!
I like to combine curry with brown rice and add some fresh coriander before serving. Unfortunately I had no fresh coriander today.
I hope my advices will be useful for you!
