Thursday, March 5, 2015

chickpea and vegetable curry

Sometimes you need something that is not only quick
but nourishing too without having to run back
and forth to the supermarket.
Did I mention easy?
I love easy ~ I'm all about easy.
I make this curry from stuff I already have in the cupboard
and any left over vegies in the fridge.
Fry some onion, garlic and capsicum.
Add some curry powder or garam masala.
For this one I threw in some cumin and coriander
mainly because I love the smell.
Add 2 cans chopped tomatoes and a can of chickpeas.
Now go to the bottom of your fridge and chop up all
 the vegetables that need to go,
broccoli, pumpkin, carrot, potato anything!
If you are in a big hurry you can steam the vegies first
or just throw them in with the tomatoes and cook all together.
Pop the lid of your saucepan on and heat the lot
on low, just check the liquids by adding more water
or stock if you need it.
Serve with rice and a dollop of natural yoghurt or light sour cream.
This is delicious and you can freeze it too.

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