Recipe of Speedy Chickpea & Vegetable Curry

Chickpea & Vegetable Curry.

Hey everyone, it's me again, Dan, welcome to our recipe page. Today, we're going to make a distinctive dish, chickpea & vegetable curry. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Chickpea & Vegetable Curry is one of the most favored of recent trending meals on earth. It is simple, it's fast, it tastes delicious. It is enjoyed by millions every day. They're nice and they look fantastic. Chickpea & Vegetable Curry is something which I've loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can cook chickpea & vegetable curry using 19 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Chickpea & Vegetable Curry:

1. {Prepare 200 g of (half a can) of chickpeas, drained,.
2. {Make ready 100 g of closed cap mushrooms, sliced,.
3. {Prepare 80 g of fresh tomatoes chopped,.
4. {Get 1 of large red onion, sliced,.
5. {Get Half of a carton of tomato passata, 200g,.
6. {Prepare 60 g of chopped baby spinach leaves,.
7. {Make ready 2 of finely sliced green (spring) onions,.
8. {Prepare 2 of mild red chillies, seeds left in, sliced finely,.
9. {Get 1 of thumb of fresh ginger, sliced finely,.
10. {Take 2 of large cloves of garlic, crushed,.
11. {Prepare 1 of good handful of chopped flat leaf parsley,.
12. {Prepare 1 tbsp of hot curry powder,.
13. {Make ready 1 tsp of tumeric,.
14. {Make ready 1/4 tsp of ground cumin,.
15. {Make ready 1 tbsp of garam masala powder,.
16. {Make ready 3 of whole cardamon pods,.
17. {Make ready 1 of heaped tbsp fat free Quark,.
18. {Make ready 1 of good pinch of salt,.
19. {Make ready 1 tbsp of vegetable oil for frying,.

Instructions to make Chickpea & Vegetable Curry:

1. Heat a large saucepan up on a hob, over a medium high heat. Add the cooking oil and allow to warm. Once heated, add the red onion, green onions and the mushrooms. Fry for a couple of minutes..
2. Next add the chopped ginger, garlic and chilli. Stir to combine and fry until fragrant for another couple of minutes..
3. Add in the tomatoes next. Stir again. Then add in all of the dry spices. Give everything a good stir and add in the passata. Next add the chickpeas and water. Season with a good pinch of salt and also add the cardamon pods..
4. Turn the heat down to medium and allow the mixture to come to a simmer. Add the chopped spinach leaves on top of the curry and place the lid of the saucepan on so it steams it. Once the spinach has shrunk down after around 3-4 minutes, open the lid and give the curry a stir so everything is evenly combined. Add the chopped parsley leaves..
5. Place over the lid again and allow to simmer on a low heat until the curry thickens and reduces down and the vegetables and chickpeas are tender. I usually leave it to simmer for anywhere between 40-60 minutes on a very low heat, ensure you check on it now and then to give it a stir so it doesn't dry or catch. If it begins to dry simply add a touch more water..
6. Once the curry has reduced and thickened remove from the heat. Leave to stand for 3 minutes. If you can locate the Cardamon pods, remove them. Add in the quark and stir through until the curry becomes creamier. Serve up and enjoy! :).
7. Note: This is a great curry to batch cook on a larger scale, to then freeze as individual portions as a quick go to meal when you need it. I often do this and store in Tupperware boxes..

So that is going to wrap this up for this exceptional food chickpea & vegetable curry recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!

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