Quick, Easy Vegetable And Chickpea Curry
Curries can often seem to be complicated to cook and I don’t believe I can cook the sort of curry I can get from my local, wonderful Indian restaurants. In fact for me, one of the reasons for eating out occasionally is to have food that would not normally cook at home.
Delicious and easy to cook, this vegetable curry is low cost and very, very tasty. Use curry paste and your favourite vegetables
However a simple, tasty curry is possible, especially with the use of curry pastes. I prefer curry paste to sauces because they go further and are more economical but also because I think they do taste more like the real thing.
This is a vegetable curry using chickpeas. You can just buy a tin of chick peas or use dried chick peas. If you use dried chickpeas then you will need to soak them overnight and boil them for about 90 minutes before use.
Jamie’s Ministry of Food
It is based on a recipe on from Jamie’s Ministry of Food: Anyone Can Learn to Cook in 24 Hours. This bok has the commendable aim to get people to learn to cook, and then pass their skill son to someone else.
It is a good cookery book with some tasty recipes but I still think some of the recipes may be a bit too complex and with too many ingredients for a complete beginner. All the pictures are good – they look like photos of real food rather than taken of food that has been beautified for the camera.
Many of the people who have bought the book, and reviewed it, have reported that they cook from it regularly, unlike many of the other cookery books they own!
I still think some of the recipes could be a bit simpler for people really new to cooking. If people already have lots of cook books it seems they have already been giving cooking a go!
Vegetable Curry On A Budget
I have adapted the vegetable curry a little from Jamie’s recipe to simplify and ensur eit is low cost – and I have to say it was very, very tasty. I have included the balsamic vinegar from the original recipe, because it was a really good addition – but I would also say it is optional for someone who doesn’t want to buy a bottle, just for this recipe. In his book, Jamie also gives you recipes to make your own curry paste. I find the prospect exciting and will certainly be giving that a go.
You can serve this curry with rice or Naan bread. Prepare the rice while the curry is cooking – for more information on cooking rice see How To Cook Rice. You can buy Naan bread in most supermarkets and local Asian food supplier.
You will need a large frying pan with a lid, like this one Dyflon Non-Stick Coating Frying Pan with Lid (24 cms)
or a casserole for the oven like Pyrex Glass Round Casserole, 2.0L
Prep time: 20 minutes
Cook time: 45 minutes
Total time: 65 minutes
- 1 teaspoon groundnut or sunflower oil
- 1 small onion, peeled and sliced
- 1 cm / 1/2 inch root ginger, peeled and thinly chopped
- 1 clove garlic, peeled and chopped
- 1 red peppers, deseeded and chopped
- 1/2 medium cauliflower
- 1/2 small butternut squash
- 400g / 14oz tin chickpeas, drained and rinsed
- 1/4 jar curry paste or your choice
- 400g /14oz chopped tomatoes
- 2 tablespoons balsamic vinegar (optional)
- 1 tablespoon lemon juice
- Rice or nan bread to serve
- Heat the oil in a large frying pan
- Add the onion, ginger and garlic and cook for about 10 minutes, stirring regulalrly until the onion is soft
- Add the pepper and butternut squash and stir
- Add the chickpeas
- Add the curry paste and stir well
- Add the cauliflower and cook for about 2 minutes
- Add the tomatoes and vinegar
- Add about 150ml water and stir
- Put the lid on your frying pan, or place in a casserole
- Cook on a gentle heat n the hob for 45 minutes or in an oven for at 180 degrees C for about 60 minutes
- Serve with rice or Nan bread
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