Chickpea curry with rice
Main ingredients: Chickpeas, onion, carrot, red pepper, mushrooms, small tin of peas, cream, youghourt, curry powder, ginger, garlic, salt, rice
Equipment: Wok or large frying pan, saucepan with lid for rice
Matt says: "So easy! Buy rice in bulk, it'll always be on hand and a 15kg sack will last ages. Cook your own chickpeas and freeze."
Ingredients
- Ginger
- Garlic
- 1 large onion, finely chopped
- 3 carrots, diced
- 1 Red pepper, diced
- 2-3 chopped mushrooms
- 1 can chickpeas
- Fresh cream or youghourt
- 1 tablespoon curry powder
- sugar
- salt
Recipe
Chop finely onion, garlic, ginger, red pepper, mushrooms, and carrots.
Fry in olive oil with the curry powder for 5 mins.
Add drained can of chickpeas and half a teaspoon of salt. Fry for a further 5 mins.
Add half a litre of water (about a pint glass) and 3 tablespoons fresh cream (or youghourt).
Simmer for 20 mins, adding more water if necessary.
With a blender liquify half the mixture. Serve with rice.
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