Chickpea & Red Pepper Curry

16 April 2013

I love a curry - but it can't be too spicy - I can't do spicy.  I got home the other evening and just fancied something quick, tasty and healthy.  I made this and it was delicious.  Why not give it a go?

♥ You will need
  • 1 tbsp oil
  • 1 onion, chopped
  • 1 pepper, chopped 
  • 1 garlic clove, crushed
  • ¼ tsp salt
  • ½ tsp cumin powder
  • ¼ tsp coriander powder
  • ¼ tsp turmeric powder
  • ¼ tsp red chilli powder
  • 1 x can plum tomotoes
  • 1 x 400g/14oz can chickpeas, drained and rinsed
  • 5cm/2in piece root ginger, grated
  • pinch of garam masala
  • Pitta breads or plain basmati rice, to serve

♥ To prepare

Heat a deep saucepan or a medium sized wok and add the oil or butter followed by the onions, pepper and garlic.
Fry the mixture till the onions are caramelised. Then add the salt, cumin, coriander, turmeric and red chilli powders. Mix for a minute and tip in the tomatoes. Cook the sauce until it begins to thicken.
Add ¼ cup of water and stir. Then tip in the chickpeas and mix. Mash a few of the chickpeas while cooking. Cover and simmer for five minutes. Then add the ginger and the garam masala. Cook for another minute.
Serve with pitta breads or plain basmati rice.

Happy cooking! x

1 comment

  1. This is a great quick recipe for when one doesn't feel like too much prep or cooking time. I would also say, having read your day in the life of a stay-at-home mum, there is no reason why you couldn't give this to your little boy if you omit the chilli. Your description certainly brought back memories for me as I worked from home when my sons were young (and eventually homeschooled them) I believe that time when they are very young is precious and you will not regret your year off to spend that time with him. Keep these recipes coming, and thank you for taking the time to share!


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