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Before you jump to Chickpea & Vegetable Curry recipe, you may want to read this short interesting healthy tips about Deciding on Healthy and balanced Fast Food.
Almost every single “get healthy” and “weight loss” article you read will tell you to skip the drive through and make all of your meals yourself. There’s some worth to that. Once in a while, though, you absolutely do not need to make an entire meal for your family or even just for yourself. Sometimes almost all you desperately want is to go to the drive through and get home quickly. Why shouldn’t you have the ability to do this from time to time and not have a bunch of guilt about slipping up on your diet regime? This is because a lot of the famous fast food restaurants out there are trying to “healthy up” their menus. Here is how to eat healthy and balanced when you reach the drive through.
Select water, juice or maybe milk as a beverage. Choosing a huge soft drink as your beverage gives hundreds of unhealthy calories to your meal. A sole serving of soda is typically thought to be eight ounces. That portion may contain numerous spoonfuls of sugar in addition to at least a hundred calories. Most fast food soft drink sizes start at twenty ounces. It is most often no less than 30 ounces. This is the reason why just buying a soft drink will add cupfulls of sugar and thousands of empty calories to your diet. It is much healthier to choose milk, juice or perhaps normal water.
Common logic tells us that one sure way to get healthy and shed pounds is to by pass the drive through and to remove fast food restaurants from your thoughts. Most of the time this is a good idea but if you make good choices, there is not any reason you can’t visit your drive through now and then. Sometimes what you need is to let someone else make your dinner. There isn’t any reason to feel guilty about visiting the drive through when you make healthful decisions!
We hope you got insight from reading it, now let’s go back to chickpea & vegetable curry recipe. You can cook chickpea & vegetable curry using 19 ingredients and 7 steps. Here is how you do that.
The ingredients needed to prepare Chickpea & Vegetable Curry:
- Use 200 g (half a can) of chickpeas, drained,
- Get 100 g closed cap mushrooms, sliced,
- Prepare 80 g fresh tomatoes chopped,
- Prepare 1 large red onion, sliced,
- You need Half a carton of tomato passata, 200g,
- Take 60 g chopped baby spinach leaves,
- Take 2 finely sliced green (spring) onions,
- Provide 2 mild red chillies, seeds left in, sliced finely,
- Prepare 1 thumb of fresh ginger, sliced finely,
- Use 2 large cloves of garlic, crushed,
- Provide 1 good handful of chopped flat leaf parsley,
- Prepare 1 tbsp hot curry powder,
- Provide 1 tsp tumeric,
- You need 1/4 tsp ground cumin,
- Use 1 tbsp garam masala powder,
- Get 3 whole cardamon pods,
- You need 1 heaped tbsp fat free Quark,
- Prepare 1 good pinch of salt,
- Provide 1 tbsp vegetable oil for frying,
Instructions 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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