Root Veg and Chickpea Microwave Curry |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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My housemate Kate introduced me to this mixture, I think she made it up herself. It's good for a cold day when you want something substantial and warming to eat. How many this recipe will serve obviously depends on how much of it you eat. I have just based it on my personal serving size. Ingredients:
2 parsnips (peeled and chopped) |
1 sweet potato (peeled and chopped) |
300 g butternut squash (peeled and chopped) |
1 medium curry powder |
1 dash water |
1 dash lemon juice |
1 tablespoon tomato puree |
chopped tomato |
410 g tinned chickpeas |
natural yoghurt |
salt |
fresh ground pepper |
Directions:
1. Put a tablespoon (or less if you don't want it too spicy) of curry powder, the substantial splashes of water and lemon juice into a large microwavable dish and mix together.
2. Add chopped veg and cover in mixture. If you want a drier curry, use the tomato puree and a bit more water. If you want it wetter, use a tin of chopped tomatoes and a teaspoon of puree.
3. Microwave in 5 minute bursts, stirring and checking that it isn't drying out every 5 minutes . The full time will depend on how big the chunks are and the wattage of your microwave. Continue cooking until the veg are nearly cooked (you can check with a fork).
4. Add the drained chickpeas and as much yoghurt as you want (more yoghurt and it will be creamier but less spicy and vice versa) I usually make it too spicy and then have to calm it down a bit with the yoghurt.
5. Warm through in the microwave (which helps finish cooking the veg).
6. Serve on rice, quinoa or couscous and season to taste with the salt and pepper.
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