Mixed Vegetable & Chickpea Curry Gi Jane |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A simple vegetarian curry dish Ingredients:
1 tablespoon olive oil |
1 teaspoon cumin seeds |
1 onion, diced |
1 clove garlic, crushed |
1 chili pepper, deseeded and finely chopped |
1 courgette, diced |
6 oz cauliflower, in small florets |
1 red pepper, diced |
9 oz chickpeas , cooked or canned and drained |
1 teaspoon ground cumin |
1/2 teaspoon ground coriander |
1/2 teaspoon ground ginger |
1/4 teaspoon cayenne pepper |
400 g chopped tomatoes |
1/4 pint water, or stock |
1 salt and pepper |
Directions:
1. Heat the olive oil in a non-stick pan and add the cumin seeds. Cook until they begin to sizzle.
2. Add the onion, chilli and garlic and cook for a minute or two until golden and softened. Add the spices and cook for another minute.
3. Now add the prepared vegetables (and these can be changed according to taste) stir them into the spices and allow to cook for a minute or so.
4. Finally add the chickpeas, tomatoes and a little stock. Season with black pepper, cover and simmer for around 15 minutes, stirring occasionally until everything is tender. If it looks too dry at any stage, add a little more water. Add the salt last.
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