Curry is truly a culinary marvel. The term ‘curry’ comes from the Tamil word ‘kari’, which means ‘sauce’. In India and around the world, there are countless varieties and variations of curry, each influenced by its location, native ingredients, culture and religious practices. It is amazing how one concept of cooking with a potpourri of spices and a handful of ingredients can transform into such a diverse array of delicious dishes.
In this month’s column, let’s chat curry. Curry offers a comforting hug that is enjoyed all over the world. People from all walks of life enjoy the dish throughout the seasons, making it a year-round favourite.
From breakfast to brunch, lunch to high tea, dinner to supper - yes, breakfast, trust me, paratha with a light curry dip is a real treat! Paratha (which literally means ‘layers of cooked dough’) is made by slathering paper-thin dough with ghee, folding it and then pan-frying until it puffs up. Layered, flaky, crispy and so delicious - a quick snack that can be enjoyed at any time of the day.
Today, I am sharing a vegan chickpea curry recipe with you and hope you will make it as we move into the cooler autumn months. There’s nothing quite like a warming bowl of spiced curry over steaming rice to keep us cosy and inspired.
CHICKPEA CURRY
Chickpeas just tick so many boxes, they are rich in plant protein, high in fibre, low in fat, a rich source of vitamins and minerals, great for gluten free, vegan and vegetarian dishes. My son discovered the wonders of chickpeas thanks to this recipe.
Serves: 4 as a side dish
Prep time: 5 minutes
Cook time: 15 minutes
Ingredients:
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
2 tablespoon vegetable oil
1 medium onion, chopped
3 cloves garlic, chopped
100ml passata (sieved tomatoes)
1 tin chickpeas, drained weight 240g
100 ml water
1 teaspoon salt
½ teaspoon garam masala
1 tablespoon fresh coriander, roughly chopped
Serving suggestions:
No fuss flatbread
Fluffy rice
Method:
1. Mix the ground cumin, coriander and turmeric with two tablespoons of cold tap water to form a paste.
2. Heat the oil in a saucepan over medium heat, add the chopped onions and garlic, cook for 2 minutes until brown.
3. Add the spice paste and fry until it looks glossy and some oil oozes out, stirring constantly.
4. Stir in 2 tablespoons of the passata and cook out the spices for a further 2 minutes, stirring constantly.
5. Add in the drained chickpeas, the rest of the passata, water and salt, simmer for 5 minutes.
6. Add the chopped coriander and garam masala, stir and serve.
CHEF’S TIP
Mixing the ground spices with water to form a paste will protect the spices from getting burnt when frying
Private chef Lilian Hiw
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