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Before you jump to Chickpea & Vegetable Curry recipe, you may want to read this short interesting healthy tips about Choosing Fast Food That’s Good For You.
Just about every single article you read about bettering your health or slimming down is going to tell you to ignore the drive through and cook all of your meals instead. There’s some benefit to that. Sometimes, though, the last thing you want is to have to prepare an evening meal from scratch. Sometimes you just want to reach the drive through on the way home and call it a day. Why shouldn’t you be able to do this from time to time and not have a bunch of guilt about slipping up on your diet program? You are capable of doing this because many of the popular joints are now marketing “healthy” menu options to keep their businesses up. Here is how you can find healthy food at the drive through.
Focus on the sides. It was not that long ago that all you could get in a fast food diner was French Fries. Today the majority of the most popular fast food franchises have improved their offerings. Now you can find a range of salads. Chili is definitely another choice. Baked potatoes can even be ordered. You can get fruit. There are a lot of possibilities that don’t require eating anything deep fried. When you order your meal through a drive through window, opt for side dishes instead of just grabbing something premade. This can help you keep your calorie count low and lower your fat intake.
Standard logic tells us that one certain way to get healthy and shed pounds is to by pass the drive through and to remove fast food restaurants from your thoughts. While this is usually a good suggestion all you need to do is make a couple of good choices and going to the drive through isn’t anything to worry about–when you do it in moderation. Occasionally, allowing someone else cook dinner is just the thing you need. If you ultimately choose healthy items, the remorse usually associated with hitting the drive through shouldn’t be so bad.
We hope you got insight from reading it, now let’s go back to chickpea & vegetable curry recipe. You can cook chickpea & vegetable curry using 19 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to cook Chickpea & Vegetable Curry:
- Use 200 g (half a can) of chickpeas, drained,
- Provide 100 g closed cap mushrooms, sliced,
- Provide 80 g fresh tomatoes chopped,
- Use 1 large red onion, sliced,
- Provide Half a carton of tomato passata, 200g,
- Provide 60 g chopped baby spinach leaves,
- You need 2 finely sliced green (spring) onions,
- Provide 2 mild red chillies, seeds left in, sliced finely,
- You need 1 thumb of fresh ginger, sliced finely,
- You need 2 large cloves of garlic, crushed,
- Use 1 good handful of chopped flat leaf parsley,
- Provide 1 tbsp hot curry powder,
- You need 1 tsp tumeric,
- Use 1/4 tsp ground cumin,
- Provide 1 tbsp garam masala powder,
- Prepare 3 whole cardamon pods,
- Use 1 heaped tbsp fat free Quark,
- Use 1 good pinch of salt,
- You need 1 tbsp vegetable oil for frying,
Instructions to make Chickpea & Vegetable Curry:
- 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.
- Next add the chopped ginger, garlic and chilli. Stir to combine and fry until fragrant for another couple of minutes.
- 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.
- 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.
- 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.
- 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! :)
- 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.
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