Easy Curry Recipe
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. Also I think they do taste more like the real thing.
Chickpea And Sweet Potato Curry
This recipe 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 soak them overnight and boil them for about 90 minutes before use.
The other vegetables are sweet potatoes, peppers and peas. You can easily substitute other vegetables such as butternut squash, cauliflower and green beans.
Based On A Jamie Oliver Curry
This curry is based on a recipe from Jamie Oliver in his book, Jamie’s Ministry of Food: Anyone Can Learn to Cook in 24 Hours
I do think it is a good cookery book with some tasty recipes. However I 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!
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
The vegetable curry recipe is adapted a little from Jamie’s recipe to simplify and ensure it is low cost – and I have to say it was very, very tasty. It does include the balsamic vinegar from the original recipe, because it was a really good addition. This is optional for someone who doesn’t want to buy a bottle, just for this recipe. But once you buy it you will probably use it in many recipes not to mention on your green salads!
This curry can be served with rice or Naan bread. Prepare the rice while the curry is cooking. For more information on cooking rice see How To Cook Rice. Naan bread is available in most supermarkets and local Asian food suppliers.
You will need a large frying pan with a lid, like this one Dyflon Non-Stick Coating Frying Pan with Lid (24 cms)
Chickpea And Sweet Potato Curry
Equipment
- Large frying pan with lid
Ingredients
- 1 teaspoon groundnut or sunflower oil
- 1 small onion peeled and sliced
- 1 cm root ginger peeled and thinly chopped
- 1 clove garlic peeled and chopped
- 1 red pepper deseeded and chopped
- 1 large sweet potato peeled and chopped
- 400 g tin chickpeas drained and rinsed
- 1/4 jar curry paste of your choice
- 400 g chopped tomatoes
- 150 g frozen peas
- 2 tablespoons balsamic vinegar optional
- 1 tablespoon lemon juice
Instructions
- Heat the oil in a large frying pan
- Fry the onion, ginger and garlic and cook for about 10 minutes, stirring regularly until the onion is soft
- Next add the pepper and butternut squash and stir
- Add the chickpeas
- Add the curry paste and stir well
- Then add the tomatoes and vinegar
- Add about 150ml water and stir (rinse out your tomato tin with the water)
- Put the lid on your frying pan, or place in a casserole
- Cook on a gentle heat on the hob for 30 minutes
- Add the peas
- Bring back to the boil and simmer for a further 5 minutes
- Serve with rice or Nan bread
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