Curry in a Hurry!

7 Oct

Chickpea Curry in a hurry!

The new go to fast and easy weeknight meal in our house is Chickpea Curry. I have adapted this recipe from one I found in an awesome spicy vegetarian cookbook, Jump Up and Kiss Me. Daniel was very skeptical of anything curry, but one bite and he was hooked.I love this dish not only because it is super quick to put together but also because it is addictive and delicious! It provides a protein punch in a tasty vegan package.I choose to start with dry chickpeas, mainly because I can use half for making hummus and the other half for chickpea curry. The process for using dry beans is tricky at first but becomes second nature after a few times. Soak the beans overnight, in the morning rinse the beans and either cook them immediately or refrigerate them till you have and hour and half to cook them. Using dry beans is a super cheap way to make a ton of food.Canned chickpeas work just fine and are super quick and easy. Be sure that whether you use dry or canned beans that you reserve all the liquid. The liquid will create a nice curry gravy. This meal should come together in about 35 minutes including chopping the veggies. I serve the curry over basmati rice but it would be great with quinoa.

Chickpea Curry

adapted from Jump Up and Kiss Me

3 cups of water

1 1/2 cups of basmati rice

2 tablespoons of olive oil

1 large onion, diced

1 large sweet potato, chopped small*

1 red bell pepper, diced

1 green bell pepper, diced

2 tablespoons curry powder

2 tablespoons hot curry powder**

4 cups garbanzo beans or 2 cans

1 tsp salt

  1. in a deep saute pan add olive oil and heat over medium heat. Add onion, peppers and potatoes. Saute vegetables till soft about 10 minutes.
  2.  Push all the veggies to the side and add a touch of olive oil. Stir curry powders into the oil till mixture thickens and bubbles. Then stir curry together with the veggies.
  3. Drain garbanzo beans (reserving the liquid), add beans to the veggie mixture. Cook for about 5 minutes. Slowly start adding in reserved liquid a few tablespoons at a time. Allowing the curry to absorb the liquid before adding more. Continue adding liquid till the curry is no longer dry but rather creamy. Add salt to taste.
  4. Serve curry over rice.

*sweet potatoes or red potatoes

**hot curry powder adds a kick to this dish. You can double regular curry if not using hot curry.

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