March 28, 2020
Hey everyone!
I cooked this easy peasy chickpeas curry while in a quarantine in Honduras. I definitely didn’t have all the ingredients I usually use - that’s why I call it an improvisational curry!
But I approached it similar as I normally do when making Indian-inspired curry. A nice flavorful base, roasted veg and legumes of my own choice.
If you want to know about all the substitutes you can make - take time to watch this cooking video below. I explain everything in detail and you can also see me prepare it.
Hope you make it :) If you have any questions you can ask me on social media. Facebook or Instagram.
Have a great day and I hope you are safe,
Klara
ingredients
For the Indian-inspired curry
1
onion
A thumb of
ginger
8
cloves of garlic
5
tbsp
oil
2
tbsp
tomato paste
Spices (curry powder, garam masala, coriander seeds, cumin …)
Salt
1
zucchini
1
green bell pepper
1
carrot
1 + 1/2
cup
cooked chickpeas
2 + 1/2
cup
water
Extras
Rice or flat-bread as a side dish
Yogurt, sesame seeds, chutney, lime…
instructions
- 1.
For the base of curry
Blend onion, ginger and garlic in a food processor or blender until a paste forms.
- 2.
Making of curry
Heat 3 tablespoons of oil in a pan and cook the paste and spices for 5 minutes and stir from time to time. At the end add tomato paste and cook for 2 minutes more. Set aside.
Cut the vegetables.
Clean the pan with a paper towel and put it back on the heat.
Add two tablespoons of oil and roast the vegetables for 7-9 minutes. In the same pan add the paste, chickpeas and water. Cook for 10 minutes on medium heat.
- 3.
Let's serve our curry!
Serve the curry with rice, flatbread and other toppings of your own choice!
wise-ass corner
I suggest you watch my vlog to see all the substitutes you can make. I really go into detail :)
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