Here's how Chickpea & Vegetable Curry might help you in weight loss
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Before you jump to Chickpea & Vegetable Curry recipe, you may want to read this short interesting healthy tips about In This Post We’re Going To Be Looking At The Lots Of Benefits Of Coconut Oil.
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We hope you got benefit 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 achieve that.
The ingredients needed to cook Chickpea & Vegetable Curry:
- You need 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,
- Provide Half a carton of tomato passata, 200g,
- Provide 60 g chopped baby spinach leaves,
- Prepare 2 finely sliced green (spring) onions,
- Use 2 mild red chillies, seeds left in, sliced finely,
- You need 1 thumb of fresh ginger, sliced finely,
- Prepare 2 large cloves of garlic, crushed,
- Prepare 1 good handful of chopped flat leaf parsley,
- Get 1 tbsp hot curry powder,
- Use 1 tsp tumeric,
- Prepare 1/4 tsp ground cumin,
- Take 1 tbsp garam masala powder,
- Use 3 whole cardamon pods,
- You need 1 heaped tbsp fat free Quark,
- Provide 1 good pinch of salt,
- Prepare 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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