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.

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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.

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Zero points for photography but the food was decent.

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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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