Chickpea and Vegetable Curry

Curries can be a great way to pack a ridiculous amount of vegetables and pulses into a meal without missing meat too much. Creating a whole lot of interest with different textures and sizes makes this incredibly healthy and high protein meal a joy to eat.

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If you have a preferred method of making curry, stick to it and just bulk it out with loads of great vegetables. To save the trouble of cooking this curry for a long time, I use a huge, but brilliant, cheat: tinned and frozen vegetables. Not only are they an easy and cheap way to boost nutritional profiles in any dish but they reduce the cooking time as they take less time to cook.

Again it is easy to make this in bulk and refrigerate it; however I have found that if you freeze it, this can only be partially reheated in the microwave and must be cooked over the heat to get the sauce to the right consistency.

Here are some similar recipes from food bloggers’

My Kitchen Adventures’ Roasted Cauliflower and Chickpea Salad

Fab Food 4 All’s Mushroom, Spinach and Chickpea Curry

Fab Food 4 All’s Egg, Leek and Potato Curry

Planet Veggie’s Sweet Potato, Chickpea and Coconut Curry

Supper in the Suburbs’s Saag Aloo

Supper in the Suburbs’s Samosa Pie

Knead Whine’s Cauliflower and Chickpea Curry

Rough Measures’ Parsnip, Ginger and Chickpea Soup

From Plate to Pen’s Butterbean and Chickpea Stew

Or Failing That … Food’s Spinchickmushpot Curry 

Elizabeth’s Kitchen Diary’s Middle Eastern Spiced Camp Fire Chickpeas


125g frozen cauliflower

125g frozen broccoli

50g frozen carrots

1 onion, sliced

1 red pepper, diced

75g frozen sweetcorn

75g frozen peas

1 x 400g tin of new potatoes, diced

1 x 400g tin of chickpeas, drained

1 ½ tbsp medium curry powder

½ tsp ground cumin

½ tsp turmeric

½ tsp dried chilli flakes

1 vegetable stock cube


Cook the cauliflower, broccoli and carrots in boiling salted water as instructed on the packet. Once cooked, drain away the water and set aside.

Meanwhile cook the onion, pepper, sweetcorn and peas on a medium heat in a small amount of oil until the onion has softened. Then add in the diced potatoes and chickpeas and cook for about 6 – 7 minutes, stirring occasionally.

In a cup, dissolve the curry powder, cumin, turmeric, chilli flakes and stock cube in about 300ml boiling water. Add to the saucepan and bring the whole thing to a boil. Once boiling, turn down the heat and simmer for about 10 minutes. Mix 2 – 3 tablespoons of cornflour with some of the liquid to create a slurry and add to the pan to thicken.

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Whilst simmering, chop the broccoli and cauliflower into more manageable pieces if they are too big.

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Then add to the curry mixture and bring back to the heat.

To serve, spoon the curry onto some freshly boiled rice or with some flatbreads.

This rather unconventional method of making a curry would earn +3 points on my weight loss plan which you can read more about here. Thus I have currently amassed 45 points but temptations and sweet cravings are getting in the way so I’ve got a really healthy high protein energy bite recipe coming up this week. Exercising and eating healthily aren’t the problem but keeping it up with my hectic lifestyle is a challenge especially working in a Chinese takeaway and not having control over what I eat, still living with my parents after all.

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