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Before you jump to Chickpea & Vegetable Curry recipe, you may want to read this short interesting healthy tips about Why Are Apples So Good For Your Health.
On TV and in magazines everyone is telling you to eat an apple a day, however, have you ever asked yourself why? Many individuals have lived with this philosophy for many years, and they additionally pass this on to their children. This idea is known all over the world and individuals just take it as fact without knowing if this is actually true. In the following paragraphs we are going to be examining apples to see if they really are a food that can help to keep you healthy.
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To sum up, I guess an apple a day definitely can keep the doctor away and now you know why. In this post we just covered several of the benefits of eating an apple a day. All the benefits would take us too much time to include in this post, nevertheless the information is out there. So do yourself a favor and pick up some apples the very next time you go to supermarkets. You will notice that your overall health may significantly be benefited by consuming apples.
We hope you got insight from reading it, now let’s go back to chickpea & vegetable curry recipe. You can have chickpea & vegetable curry using 19 ingredients and 7 steps. Here is how you do it.
The ingredients needed to cook Chickpea & Vegetable Curry:
- Get 200 g (half a can) of chickpeas, drained,
- Provide 100 g closed cap mushrooms, sliced,
- Take 80 g fresh tomatoes chopped,
- Get 1 large red onion, sliced,
- Get Half a carton of tomato passata, 200g,
- You need 60 g chopped baby spinach leaves,
- Provide 2 finely sliced green (spring) onions,
- You need 2 mild red chillies, seeds left in, sliced finely,
- You need 1 thumb of fresh ginger, sliced finely,
- Take 2 large cloves of garlic, crushed,
- Take 1 good handful of chopped flat leaf parsley,
- Take 1 tbsp hot curry powder,
- Take 1 tsp tumeric,
- You need 1/4 tsp ground cumin,
- You need 1 tbsp garam masala powder,
- Take 3 whole cardamon pods,
- Take 1 heaped tbsp fat free Quark,
- Use 1 good pinch of salt,
- Provide 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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