Wednesday, December 28, 2011

Colourful Chickpea Curry

A nutritious protein-licious entree! Did I mention it's RIDICULOUSLY EASY?!


See the Rainbow...TASTE the Rainbow...okay, so we're missing purple, but Tai doesn't eat eggplants, and I can't think of anything else that would be purple. Except for berries *u* but no-one wants berries in their savoury curry...




Materials and Method:
~A~
1/2 onion, chopped
1 clove garlic, chopped
1 t. canola oil

~B~
1 bay leaf
1 knob ginger, sliced
1 can crushed tomatoes, or crush your own tomatoes! :D Actually, don't. Dice them. Trust me, it's better this way. (If you're really really set on crushing your own tomatoes, a least cut them in half. Unless they're baby tomatoes or cherry tomatoes or grape tomatoes, in which case crush ahead.)
2 C. frozen vegetable medley
2 C. cooked or tinned chickpeas, drained
1 t. cumin
salt and pepper to taste

1. Sautee ~A~ 'til fragrant.
2. Add ~B~, cover and simmer 'til heated thoroughly. Taste and adjust spices accordingly.
3. Serve with rice or bread or on salad greens :)