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Before you jump to Chickpea & Vegetable Curry recipe, you may want to read this short interesting healthy tips about Here Are A Few Basic Reasons Why Eating Apples Is Good.
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I am hoping I have revealed some information that explained why apples are so good. The huge benefits we covered are only a handful of of the benefits that eating apples can offer. If you look and ask around, you will come to see that the benefits can seem to be limitless. When you go shopping again, make sure you buy a number of apples, their in the produce department. These apples can lead to helping you to live a longer and healthier life.
We hope you got benefit from reading it, now let’s go back to chickpea & vegetable curry recipe. To cook chickpea & vegetable curry you need 19 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to cook Chickpea & Vegetable Curry:
- Get 200 g (half a can) of chickpeas, drained,
- Prepare 100 g closed cap mushrooms, sliced,
- Get 80 g fresh tomatoes chopped,
- Get 1 large red onion, sliced,
- You need Half a carton of tomato passata, 200g,
- Provide 60 g chopped baby spinach leaves,
- Prepare 2 finely sliced green (spring) onions,
- Provide 2 mild red chillies, seeds left in, sliced finely,
- Get 1 thumb of fresh ginger, sliced finely,
- Provide 2 large cloves of garlic, crushed,
- Get 1 good handful of chopped flat leaf parsley,
- Use 1 tbsp hot curry powder,
- You need 1 tsp tumeric,
- Prepare 1/4 tsp ground cumin,
- Get 1 tbsp garam masala powder,
- You need 3 whole cardamon pods,
- Provide 1 heaped tbsp fat free Quark,
- Provide 1 good pinch of salt,
- Provide 1 tbsp vegetable oil for frying,
Steps to make Chickpea & Vegetable Curry:
- Heat a large saucepan up on a hob, over a medium high heat. Add the cooking oil and allow to warm. Once heated, add the red onion, green onions and the mushrooms. Fry for a couple of minutes.
- Next add the chopped ginger, garlic and chilli. Stir to combine and fry until fragrant for another couple of minutes.
- Add in the tomatoes next. Stir again. Then add in all of the dry spices. Give everything a good stir and add in the passata. Next add the chickpeas and water. Season with a good pinch of salt and also add the cardamon pods.
- Turn the heat down to medium and allow the mixture to come to a simmer. Add the chopped spinach leaves on top of the curry and place the lid of the saucepan on so it steams it. Once the spinach has shrunk down after around 3-4 minutes, open the lid and give the curry a stir so everything is evenly combined. Add the chopped parsley leaves.
- Place over the lid again and allow to simmer on a low heat until the curry thickens and reduces down and the vegetables and chickpeas are tender. I usually leave it to simmer for anywhere between 40-60 minutes on a very low heat, ensure you check on it now and then to give it a stir so it doesn't dry or catch. If it begins to dry simply add a touch more water.
- Once the curry has reduced and thickened remove from the heat. Leave to stand for 3 minutes. If you can locate the Cardamon pods, remove them. Add in the quark and stir through until the curry becomes creamier. Serve up and enjoy! :)
- Note: This is a great curry to batch cook on a larger scale, to then freeze as individual portions as a quick go to meal when you need it. I often do this and store in Tupperware boxes.
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