chickpea & red pepper curry

chickpea & red pepper curry

I really do love curries. They’re just so simple to make, yet always manage to be packed with flavour. For me, taste is a huge priority when it comes to making food. As much as I love a healthy dish, it still has to taste nice for me to enjoy it. That’s why I love curry so much, you can easily pack them full of vegetables and then cover just them in a rich sauce to make a meal that’s delicious and nutritious.

I made this dish with a tomato base, and then filled it with chickpeas, red pepper, onions and lots of spices. I used a huge red pepper, which was the equivalent of about 2 regular ones! So, if you don’t have any large ones at home then I suggest using 2 regular ones. With this curry, I wanted something a bit spicier so I added chilli powder. I used to 2 tsp, which is perfect for me, but if you aren’t too keen on heat, I suggest using 2 tsp mild chilli powder, or using just 1 tsp. When originally creating this, I also added in some peas for greenery. However, since then I have run out, so when making the dish again I had to leave them out. Peas work great in curry, so if you want to add some in, I suggest using about 1/4-1/2 cups worth. Of course, most greens taste great with indian food, so feel free to add any other vegetables you like into this dish – such as spinach, kale or broccoli!

This is a really quick and simple meal to make, and something I could eat for days, so I hope you like it!

 

chickpea & red pepper curry

serves about 5-6

ingredients

1 400g tin chopped tomatoes

1 500g carton passata

1 420g tin chickpeas, drained

1 large red pepper (275g), sliced lengthways

2 onions (225g)

2 cloves garlic, crushed

1 tsp garam masala

1 tbsp ground cumin

1 tsp cumin seeds

1 tbsp turmeric powder

2 tbsp medium curry powder

1 tsp cinnamon

2 tsp chilli powder

1 tbsp vegetable stock powder – I used bouillon

small pinch cayenne pepper

2 tbsp olive oil

 

method

1. Firstly, finely slice the onions and add them into a pan on a medium-high heat with 2 tbsp oil and the cumin seeds. Fry for about 2 minutes. Then add in the sliced red pepper and garlic fry for another 2-3 minutes until the onions are golden.

2. Then, reduce the pan to a low-medium heat and add in the tin of chopped tomatoes, the passata, chickpeas, garam masala, ground cumin, turmeric, medium curry powder, cinnamon, chilli powder, vegetable stock and a small pinch of cayenne. Stir all of the mixture together, and continue to cook for about 10-15 minutes until the curry has heated through, the flavours have developed and the sauce has thickened. When this is done, remove from the heat and serve with rice or whatever else you like.

 

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