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.
- Calorias
- —
- Proteínas
- —
- Gorduras
- —
- Carboidratos
- —
| Tempo de preparo | — |
|---|---|
| Tempo ativo na cozinha | — |
| Dificuldade | — |
| Picância | — |
| Culinária | — |
| Alérgenos | — |
Ingredientes
4 porções
Passo 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.
Passo 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.
Passo 3
Add the remaining 375 ml water, garam masala and salt. Cover and simmer about 10 minutes, stirring occasionally.
Passo 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.
Comentários