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.
- 热量
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- 蛋白质
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- 脂肪
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- 碳水化合物
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| 烹饪时间 | — |
|---|---|
| 厨房操作时间 | — |
| 难度 | — |
| 辣度 | — |
| 菜系 | — |
| 过敏原 | — |
食材
4 份
第 1 步
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.
第 2 步
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.
第 3 步
Add the remaining 375 ml water, garam masala and salt. Cover and simmer about 10 minutes, stirring occasionally.
第 4 步
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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