Chickpea and vegetable curry
Chickpea and vegetable curry uses cooked canned chickpeas, so the pan time goes toward softening vegetables and developing the sauce. A small blended vegetable mixture supplies the base without cream.
This follows Canada’s food guide version. It is a practical home preparation rather than a claim that every region makes curry in the same way.
Allow extra time if your cauliflower pieces are large: the recipe’s timing is a guide, not a reason to serve hard vegetables. Rice is not included in the listed quantity or cooking time.
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Ingredients
4 servings
Step 1
Mix curry powder with 45 ml water. Blend half the onion, garlic, celery, pepper and half the tomato into a rough purée. Dice the remaining onion and tomato.
Step 2
Lightly spray a nonstick pan. Over medium-high heat, stir the spice paste for about 30 seconds. Add the purée and diced vegetables; lower to medium and cook about 10 minutes, stirring.
Step 3
Add the remaining 375 ml water, garam masala and salt. Cover and simmer about 10 minutes, stirring occasionally.
Step 4
Add chickpeas and cauliflower. Cook until the cauliflower is tender, then stir in the peas just long enough to heat through. Serve with separately cooked rice if desired.
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