Monday, 28 April 2014

Thai chickpea curry

We have been away for a few days, and there was no veg box last week, so the veg has been running really low.  I picked up a couple of red peppers cheap, so they supplemented the absolute end stages.  So - thai red chickpea curry with red peppers it was... and very scrummy too.

Vegetable oil
1 onion, chopped
1 red pepper, chopped
2 carrots, peeled and diced
3 potatoes, diced
1 tsp red thai curry paste
1/2 tsp garlic paste
1 tin chickpeas, drained
1 tin coconut milk

Brown rice


1.  Cook rice - I put rice in a cast iron pot - cover with water to an inch or so above the surface - bring to the boil, cover and stick in a warm oven while everything else cooks.
2.  Sautee onion in oil, add pepper and carrot, soften.
3.  Add potatoes, stir in, add curry paste and garlic, stir in.
4.  Tip in chickpeas, coconut milk and some water - simmer.
5.  After about 20 minutes (stir now and again) taste... adjust - you might need more water.

When done - scoff.  Gluten free, vegan and cheap - what's not to like!  If it was too hot when tasted add sugar (half a teaspoon at a time).

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