Chick pea curry.
I have been trying to pursued Wilf that he would like a vegi meal each week and the results so far have not been encouraging. That is until we had chick pea curry last week made by his own hands.
We sometimes have this wonderful recipe at our friends house and she does it with a mixed veg curry dish and rice.
I went off for a very long day away working and left the recipe with his lordship, having put the chick peas to soak the night before in cold water. He phoned me at lunch time asking what meat he should put in -ha ha!
When I got home, tired and ready for my tea, he presented the curry. As he was serving I asked where the rice was. ‘rice?’ he enquired. ‘that wasn’t on the recipe’
Never mind as I have to say it was delicious.
Well done Wilf……….
and here is the magic recipe.
1 cup dry chick peas
1 tsp fennel seed
1 tsp cumin powder
half a tsp turmeric powder
2 tsps salt
2 onions minced
3-4 pegs garlic
1 tsp chili powder – we used a mild chili powder
14 oz can tomatoes
4 tbs oil
soak chick peas in cold water overnight.
Boil for between 45 mins and 1 hour until tender.
Grind garlic and fennel seeds and mix with the other powdered spices.
Heat oil in a saucepan and add the minced onion, fry until golden brown (ours wouldn’t go golden as we used a food processor to mince them but they did cook down to a soft mass).
Add the spice mixture and stir fry for 30 seconds.
Add tomatoes and salt.
Cover and cook until the sauce is quite thick and the oil starts to separate.
Add the cooked chick peas and boil for 10 minutes.
Serve with or without rice.