National Curry Week: Vegetarian Chickpea CurryPosted on: 26 October 2009 by Mark O'haire
Chickpea Curry not only tastes good it is packed with healthy ingredients. It is quick and easy to make and is even better if made in advance and kept for a day before eating.
Chickpea Curry also freezes very well so make a batch but omit the fresh coriander garnish until serving.
Preparation Time: 30 minutes
Cook Time: 30 minutes
- 3 cloves garlic, finely chopped
- 1½"/4 cm fresh ginger root, peeled and finely chopped
- 2 tsp ground cumin
- 2 tsp ground coriander
- 3 tbsp vegetable oil
- 2 tomatoes, peeled and chopped
- 5 fl oz/ 150ml vegetable stock
- 1 large onion, peeled and finely chopped
- 8 oz/ 225g white mushrooms, sliced
- 1 x 15 oz/ 425g can chickpeas, drained
- 2 oz/50g creamed coconut
- 3 tbsp chopped fresh cilantro/coriander plus extra unchopped for garnish
- 3 oz/ 75g toasted, flaked almonds (optional)
a large skillet/frying pan gently fry the garlic, ginger and spices in
1 tbsp of oil. Take care not to burn. Add the chopped tomatoes and the
vegetable stock. Bring to a gentle simmer and cook for 2 minutes.
- Blend in a food processor or liquidizer to create a paste. Keep to one side.
- In the same skillet used before heat the remaining oil and fry the onions for 3 minutes, add the mushrooms and fry for 3 minutes more.
- Pour the curry paste over the cooked onions and mushrooms, add the chickpeas and chopped cilantro/coriander. On a gentle heat cook for 15 minutes.
- Finally stir in the creamed coconut and almonds if using. Season to taste with salt and pepper.
- Serve immediately garnished with fresh cilantro/coriander. Or, cool and refrigerate, or freeze.
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