The VegSoc posted this recipe on their facebook page & I couldn’t resist making it – we all adore chickpeas (I had to limit the amount they were allowed to eat before I put them in the pan!), and I have been saying for ages that I need to make more curries.
It was dead easy to make even with my “just in time” method of veg chopping (does anyone actually ever pre-prepare all the veg?) I reduced the amount of mushrooms (DD1 doesn’t like them cooked), and curry powder as I wasn’t sure how hot they would like it (I’ve mentioned the specific curry powder I used below as a reminder to me, not out of any real preference).
The girls (1.5 & 4) & I all liked it, but they didn’t devour it in their usual fashion – they are both a little under the weather at the moment though so perhaps that’s the reason?
We ate half of it with some rice & naan bread, the rest has gone into the freezer to eat another day.
- 2 tbsp vegetable oil
- 1 small onion, chopped
- 2 cloves garlic, crushed
- 2-3 tbsp curry powder (I used 2 tbsp Schwartz Mild Curry Powder)
- 225g carrots, peeled and sliced, and quartered.
- 100g mushrooms, quartered
- 1 small head of cauliflower, broken into florets
- 2 tbsp tomato purée
- 225g tin of chopped tomatoes
- 600ml vegetable stock
- 410g tin of chick peas, drained and rinsed
- 100g frozen peas
- basmati rice
- naan bread
- Heat the oil in a large saucepan and gently fry the onion for 2 minutes.
- Add the garlic and curry powder and stir, giving the onions and garlic a good coating of curry powder, and leave to cook for 2 minutes.
- Stir in the carrots, mushrooms and cauliflower and gently fry for 3 minutes more.
- Add the tomato purée, gently fry for another minute
- Add the tinned tomatoes and stock, bring to the boil and stir in the chick peas.
- Leave to simmer gently for 10 minutes then stir in the peas.
- If you’re having rice &/or naan, think about putting it on now!
- Cook for 10 minutes more, season to taste, and serve with rice &/or naan