Last weekend we made up a big feast of Indian vegetarian curries for all the family. It was a great success! I really do love Indian style vegetarian food, much more interesting than the Western stuff.
All in all we made three curries – two of which I’ve blogged about already – Kidney Beans, Dhal – and Chana. All easy to make, cheap and tasty. They are super filling and will keep you digestive system healthy!
However, a simple Chana is a fantastic way to make a cheap, tasty and hearty meal. It’s way easier than you’d think.
This is not necessarily an authentic recipe, it’s just how I throw a bunch of spices in a pan. Sometimes that’s the best way to cook.
Chana (Chickpea Curry) serves 2-4
1tbsp Vegetable Oil
1tsp Mustard Seeds
1 medium Onion, finely sliced
Large pinch of Salt
1/4tsp Ground Cinnamon
1tsp Ground Cumin
1tsp Ground Coriander
1tsp Ground Fenugreek
1/2tsp Dried Chilli Flakes
1 heaped tsp Garlic Puree
1 tin Chopped Tomatoes, pureed in blender
1 pint Water, boiling
2 tins Chickpeas
Fresh Coriander, handful roughly chopped
First add the mustard seeds to the vegetable oil in a large saucepan and place over a medium heat. As soon as they seeds begin to sizzle add the onions.
Sprinkle with salt and stir often to stop the onions sticking. Fry until soft and start to turn golden.
Add the spices and garlic and stir for a minute or so.
Tip in the pureed tomatoes and stir well before adding the water. Bring to a gentle simmer for 3 minutes.
Now add the chickpeas and reduce the heat to the lowest possible. Allow the curry to simmer gently for at least 25-30 minutes, or until the chickpeas are nicely tender and most of the excess liquid has reduced.. Keep stirring occasionally to prevent the chickpeas sticking to the pan.
Taste for seasoning and add extra salt to your liking.
Serve immediately with a sprinkle of fresh coriander.
We eat these with rotli (you may know at roti or chappati) but tastes equally nice with rice.