My family loves curry! So, I think this recipe will be a good addition to the family recipe archives. You'll wonder why I made such a large amount for dinner? Well, I've a busy weekend coming up and am working for the next 3 days, so this curry will be perfect for Rick and Ashley - it will actually taste better the next day.
This is the kind of dish where one day you open your fridge and wonder what's for dinner. I always have a good selection of vegetables available and cauliflower is a nice addition to curry. The chickpeas add a good serving of protein in place of meat and I try to keep a can or two in my pantry - they are a great with tuna in a salad. So, what did I have in my fridge this morning? Zucchini, yellow squash, carrots, cauliflower, potato, onion, garlic and ginger. What else would be good in a curry? How about eggplant, spinach, green beans, butternut squash, broccoli or peas. I try to make sure I have a good mixture of colors and textures, but I tend to avoid cabbage or greens. So, what's in your fridge....
Vegetable Curry with Chickpeas
Ingredients:
2 tablespoons canola or vegetable oil
1 medium onion
1 tablespoon grated fresh ginger
3 -4 cloves garlic
1 - 2 tablespoons curry powder
1 x 15ox can diced tomatoes or 4 fresh tomatoes
2 cups chicken broth or water with vegetable bouillon
1 zucchini
1 yellow squash
3 medium carrots
1/2 cauliflower
1 large potato
1 x 15oz can chickpeas, drained
- Prepare all the vegetables, peel if necessary and cut into 1 inch pieces.
- Start by heating the oil on medium heat, in a large skillet with a lid.
- Add the onion, grated garlic and ginger to the pan and cook for 2 to 3 minutes until translucent.
- Sprinkle in the curry powder and stir together until fragrant.
- Add the diced tomatoes and chicken or vegetable broth. Bring to the boil and season with salt and pepper.
- Add the prepared vegetables and chickpeas. Stir gently.
- Cover with lid and cook on low for approx 30 minutes or until vegetables are tender. Taste and adjust seasoning if necessary.
- I like to serve his dish with brown rice, plain yogurt and mango chutney. Naan would be nice.
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