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.
- 칼로리
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- 단백질
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- 지방
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- 탄수화물
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| 조리 시간 | — |
|---|---|
| 실제 작업 시간 | — |
| 난이도 | — |
| 매운 정도 | — |
| 요리 종류 | — |
| 알레르기 유발 성분 | — |
재료
4인분
1단계
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.
2단계
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.
3단계
Add the remaining 375 ml water, garam masala and salt. Cover and simmer about 10 minutes, stirring occasionally.
4단계
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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