So, here it is- the launch of my first web video! Let me stress, that this was a very DIY affair- complete with a stool on top of our ironing board to serve as a tripod. Well, you have to start somewhere. It’s not going to win any awards but hopefully it will encourage you to get up and try this recipe! There are new and marginally less cringe-worthy videos to follow.
I absolutely adore curries and if I could eat them every night without having to worry about an expanding waistline- then I most certainly would. So in an anti- waist expansion kind of mood I’ve decided to make more at home, where I have control over the ghee/oil/cream additions. You won’t have a layer of oil to get through before you tuck into this curry- but you will have a delicious spicy feast. On important note is to make sure that you use fresh spices- it’s time to be rid of those jars labeled expired 2004 once and for all- you know who you are.
Happy Friday- and happy cooking!
Chickpea curry
This recipe is was adapted from my favourite new book Ruta Kahate’s 5 spices, 50 dishes
Serves 2-4
Diet Facts: a bowlful of health
1 Tbsp canola oil
1 medium-sized onion, finely chopped
1 tsp minced garlic (about 2 cloves)
1 tsp finely grated ginger (about a 5 cm/2 inch piece)
1 tsp cayenne pepper (use less if you don’t like things too hot)
1 tsp ground coriander
1/2 tsp ground turmeric
1 large tomato, roughly chopped
1/2 bunch of mint, chopped = 1 large handful or 1 cup
1/2 medium courgette, grated on a box grater
one can chickpeas (15 oz or 19oz is fine)
1/4 cup water
1 tsp salt
1/2 lemon, juice
1/ In a large frying pan or straight sided sauté pan heat the oil over a medium-high heat. Add the onion and cook, stirring occasionally for 5 minutes until softened.
2/ Meanwhile, mix together your garlic, ginger and spices and after 5 minutes add to the pan with the onions. Stir to coat and if the spices begin to stick add a tablespoon of water to the pan and scrape with a wooden spoon. Allow to cook gently for another 3-4 minutes until the onions have turned golden yellow and are beginning to look like they might turn into a paste.
3/ Add the chopped tomato to the pan and stir until it has broken down, about 5 minutes.
4/ Add the mint, courgette, chickpeas, water and salt and simmer just until the mint is soft and there is a nice thick sauce in the pan- about 5 more minutes. Finish by squeezing over the lemon (this really makes the dish so don’t leave it out!) and serve hot either with rice, chapatis or even on its own!
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yay! That made me smile! Now I can watch you whenever I want! x
Chick pea curry would have to be one of my favourite things to make on a weeknight, and this one looks great!
By the way, really good video. I’m not embellishing when I say that it looks much more polished than 95% of the amateur cooking videos out there &dasmh; it’s amazing the difference a few different camera angles can make.
Hi Tim, thanks for the feedback- I really appreciate it. There are more to come so hopefully they will improve with time. Thanks for introducing me to your beautiful site.
Ooh, this looks like another one I’ll be making! Any suggestions on something other than zucchini to add to it – Vince hates squash for some unknown reason. What would be another good root vegetable to use?
I loved this receipe and the grated courgette worked really well… to everyone who hasn’t made it yet – I suggest going easy on the cayenne pepper… 1 teaspoon was a lot stronger than I thought!… great video Anna xx
well, it doesn’t need the zucchini at all but you could try adding something like spinach that wilts quickly.
Spinach might work. Would grated carrots work?
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