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.