Mention spicy food and I’m there. I’ve probably made hundred’s of curries by now – some great and some not so good. But luckily curries are very forgiving – as long as you have canned tomatoes, great spices and some plain yoghurt then you can always fix it. The great thing about cooking a curry from scratch is that it tastes so much more fragrant and spicy than the store-bought ones and it actually cooks quicker that you think. It may sound complicated but it’s such a quick and easy dish to cook for friends and family and it’s completely foolproof.
Seeing that it is Meatless Monday I thought a great chickpea curry is exactly what’s needed– you can always add pieces of chicken to the pot if going meatless is not your thing. But this veggie recipe tastes fantastic and is worth a try.
1 1/2 cups long-grain white rice
1 tablespoon vegetable oil
1 large onion, diced
3 garlic cloves, finely chopped
1 tablespoon fresh ginger, grated
4 teaspoons curry powder
2 cans chickpeas, rinsed and drained
1 can of diced tomatoes
1 cup baby tomatoes
1 cup fresh cauliflower florets
2 cups baby spinach
1 tablespoon fresh coriander leaves
Plain yoghurt, to serve
- Cook the rice according to the instructions on the packet.
- Heat the oil over medium-high heat and add in the onion and cook for 10 minutes until tender. Add the garlic, ginger, and curry powder and cook for 1 minute.
- Add the chickpeas, canned tomatoes, baby tomatoes and 2 cups of water; and bring it to a boil. Reduce the heat to medium, cover, and gently simmer it for 8 – 10 minutes. Add cauliflower and cook for another 5 minutes.
- Stir in the spinach and fresh coriander leaves and season with salt. Serve the curry on top of some rice, add a dollop of plain yoghurt and scatter more fresh coriander on top.