Chickpea Curry

The recent food pics on my feed had me hungry.  I’ve also been cutting back a bit on my carbs but I just had the cravings for rice this week.  I decided to whip up some chickpea curry.  I don’t have detailed pictures.

I chopped up 2 large onions into quarters and sauteed them with a bit of salt and pepper.  They eventually break up when they cook so I wasn’t too worried.  Once it started to turn translucent, I added some 2 carrots (stew sized chunks), 3 potatoes (chunks) and 1 red pepper.  I wanted to add a bit of sweetness to the curry that’s why I used red pepper and carrots.   I also threw in some minced garlic and 1 can of chickpeas (rinsed).  I had some grape tomatoes so I threw some of those in too.  I cooked all the veggies for awhile until it started to stick to the bottom.

I cleared a spot in the pot, added a bit of oil and threw in some cumin powder. I let that cook for a bit in the oil  and then stirred it until all the vegetable were coated with it.  I then added 2 or 3 spoons of curry paste and 1 can of coconut milk (I used a reduced fat version).  I also added some sugar (I had a box of rock sugar so I just threw in a chunk).  Finally I added some water, a bit of salt and then let it simmer until everything was nice and soft.


I made enough for several meals.  The next night I decided to add some ground chicken.  I marinated the meat in sesame seed oil, soy sauce, garlic, ginger, pepper and corn starch.  I  browned it and when it was cooked, I added it to the chickpea curry that was reheating on the stove.  I had a lot of left over rice so I made a very simple fried rice with spring onions and garlic.


Zero points for photography but the food was decent.


23 thoughts on “Chickpea Curry

  1. Looks and sounds yummy to me, Matt! 🙂
    I make a chicken/veggie “stew” and I just started adding whole grape tomatoes to it. I don’t add them until the very end. The hot broth softens and cooks them a bit and I like how they “burst” when you eat them. 🙂
    HUGS!!! 🙂

  2. Yes, a chickpea curry post! You know how feel about them.

    It was the sweet red peppers (not the hot ones). I think the sweetness from the carrots and the red peppers balanced out the flavours. One the first night, I needed it because the curry was still pretty sharp. The flavours were a bit more mellow the second time.

  3. Oh I know the exact word you mean! That’s really cool. I will have to buy some cornstarch to make my meat more velvety…wait that sounds wrong, but you know what I mean!

  4. The other thing restaurants do to tenderize meat is with baking soda. I’ve tried it once but wasn’t too crazy about it. My mom used a bit of egg white as tenderizer for meats like beef.

  5. Yum! This makes me want to make Japanese curry. I generally substitute the potatoes with daikon. Should share more food/cooking posts! 🙂

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