Chick Pea
Curry
Ingredients:
1 - 2 Tablespoons of
light vegetable oil
1 onion, chopped
3 cloves of garlic,
finely chopped or crushed
1 apple, peeled and
finely chopped (this is a very good way of using
up an apple that has gone wrinkly but is not
rotten)
1 green pepper, finely
chopped (optional)
2 - 3 teaspoons of curry
powder
1-2 tins of cooked chick
peas (or soak dried ones overnight and cooked -
cheaper)
1 can of tomatoes
handful of raisins
(optional)
2 tablespoons of
desiccated coconut (optional)
some frozen peas (a
cupful or more if you really like them)
salt
Fry the onion, garlic and
apple in the olive oil for a few minutes. Add the
curry powder and stir for a minute or two. Add
the tomatoes (chop them if needed) and green
pepper. If you like really sweet tasting curry,
then add the raisins and coconut. Cook for about
15 minutes at simmering level and then add your
chick peas and cook for a further 10 minutes.
Shortly before the end of cooking time put some
frozen peas in, as these will go mushy if
overcooked. Add salt to taste. We like this best
with white basmati rice (you should get a whole
kilo for unde £1 in the cheap supermarkets or
value ranges) and lots of little toppings.
Ideas for toppings are
chopped fresh tomato, cucumber, sliced banana
(yes this does work!), sunflower seeds, avocado
(not the most frugal ingredient but jam packed
with nutrients), in fact anything you fancy! My
kids love these all put in small separate bowls
so they can help themselves.
A very frugal
variation of this is to
make potato and pea curry by replacing the chick
peas with value tinned potatoes.
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