Chickpeas are a great standby staple and the other day I had a craving for a warming curry, weird I know considering its August in the UK, but the summer weather this year has been really disappointing and even quite cool on a couple of occasions. So I turned to my trusty store cupboard to provide a healthy vegan curry for our supper.
Raiding the cupboards and freezer, I came up with this wholesome tasty recipe which used tinned chickpeas, dried red lentils and some leftover frozen homegrown tomatoes from last year and a couple of chunks of frozen spinach leaves I had forgotten were in the freezer.
The recipe made plenty so had ample to freeze or to take to work in a container for lunch the next day and as you in control of the spice level you can make this curry as hot and steamy as you wish.
The other bonus is as you are using canned chickpeas you can also make this fabulous chocolate mousse for dessert using the retained canning juice.
What you need
- 1 tin of chickpeas - drained but remember to retain the canning liquid for other recipes.
- 2 handfuls of cherry tomatoes or the equivalent in canned or frozen tomatoes
- 2 tbsp tomato ketchup (organic or homemade is best)
- 1 tbsp mango chutney (optional)
- 2 - 3 tbsp curry powder
- 1 tbsp garam marsala
- 3 blocks frozen spinach
- 1 large white onion chopped finely
- Coconut oil or vegetable oil
- 3 - 4 tbsp red lentils
- Vegetable stock
- Freshly ground pepper - to taste
What you do
- Heat the coconut or vegetable oil in your pan
- Add the onion and fry gently until starting to soften but not colour
- Reduce the heat slightly and add the spices and cook for a few minutes moving about so they don't burn.
- Add the rest of the ingredients to the pan, using enough vegetable stock to cover the legumes and frozen vegetables.
- Now bring to a gentle simmer and cook until the frozen vegetable are cooked and the lentils are almost undetectable. Stirring occasionally, this took about 20 minutes for me.
- Season with freshly ground pepper increasing the spices if so required.
- Serve with roti or boiled basmati rice
- If you have any fresh coriander then this would be a good garnish
This post is being linked up to MLLA (My Legume Love Affair) created by The Well Seasoned Cook and Food and Spice and hosted this month on Allotment 2 Kitchen.
And also to Recipe of the Week over on at A Mummy Too