What could possibly make a curry ‘cheeky’? Could it be that it makes you question how something so delicious could, in fact, be so healthy? Or perhaps it’s that this dish is easily and quickly prepared in your own home, although the flavor will transport your tastebuds to northern India? Maybe it’s so cheeky because although it tastes like it was prepared by a Masterchef contestant, it can actually be made by someone who doesn’t know the difference between an oven and a broiler?
Yes, it is that cheeky. This curry recipe is quick to throw together and cost effective. It tastes like the hero dish at a five-star restaurant when in reality, it costs about the same as a meal from Maccas and can be prepared in the time it takes to watch an episode of Kimmy Schmidt. Cooking a dish that tastes this good is the most affordable way to impress a date, pamper your bestie, or say ‘thank you’ to your parents for all that they do.
Our cheeky chickpea curry is not only delicious, but nutritious as well! It’s full of vitamins that are good for your brain and body, and fibre and that is good for your digestion (shoutout to our bladder and bowels!). It is also vegetarian, although if you want to add chicken or another protein, please do so!
The curry will take you thirty minutes and serve up to six people. That’s right, you can even send your guest home with leftovers. You’ll be a modern day Martha Stewart…minus the jail time.
So here’s what you’ll need:
Fresh veggies:
1 serrano pepper, cut into thirds (feel free to sub a less spicy chili, like a poblano, if you like)
4 cloves garlic (tips to get rid of garlic breath below)
1 small knob of fresh ginger, peeled and coarsely chopped
1 medium yellow onion, chopped mercilessly
Fresh coriander for garnish
Canned goodness:
2¼ cups no-salt-added canned diced tomatoes with their juice (The can should be nearly a litre)
2 cans chickpeas, rinsed
Spices and oil:
6 tablespoons oil (Canola oil is recommended)
2 teaspoons ground coriander
2 teaspoons ground cumin
½ teaspoon ground turmeric
¾ teaspoon salt
2 teaspoons garam masala
What’s a meal without carbs?
Serve the dish with brown rice (about 3 cups for this recipe as you’ll roughly want ½ cup per serving) OR with warm naan
Tools:
Chopping board
Knife
Can opener
Rice cooker or medium saucepan
Food processor
Spatula
Large saucepan with lid
Wooden spoon or other stirring device
Teaspoons, a tablespoon and cups for measuring
Serving dishes and cutlery
OK, so you have your ingredients and you have your tools. Time to start cooking!
- The first thing you’ll want to do if serving with rice is prepare your rice according to the packaging and set aside when it is done.
- While the rice is cooking, pulse the green chilli, garlic and ginger in a food processor until minced. Scrape down the sides using your handy spatula recommended above and pulse again. Add the chopped onion and pulse until finely chopped. Don’t pulse it too long or it will become watery!
- Heat the oil in the aforementioned saucepan over medium-high heat. Add the mixture from the food processor and cook until softened. You can stir occasionally while it cooks (which should only take 3-5 minutes). Add the ground coriander, cumin and turmeric and stir for another 2 minutes.
- Now for the tomatoes – toss them in the food processor and pulse until they’re chopped. Once finely chopped, add them to the pan along with the salt.
- Crank the heat down to a simmer and stir occasionally for about four minutes. Add chickpeas and garam masala, cover and cook, stirring occasionally, for 5 minutes more. Serve with rice (or naan) and top with coriander if you please.
If you want to get crazy, add some more veggies to the curry. Cauliflower fits in well and adds some more vitamins, fibre and other good stuff.
And that’s it! An elegant meal that won’t break the bank of a student. As for the clean up, it is recommended to pawn that off on someone who didn’t slave away over a hot stove all day (hey, no one will ever guess it only took thirty minutes).
TIP!
There are few things in life worse than garlic breath, but it is possible to avoid that disaster without sacrificing flavor. Of course you can mask your breathe with gum, but you can also get rid of the garlic scent by drinking green tea, eating an apple, or with lemon juice. Straight lemon juice sounds cringeworthy, so avoid taking shots and have lemon water or a salad with lemon dressing instead. The acid in lemon juice will neutralize the smelly garlic enzymes, and it is the enzymes and antioxidants in apples and green tea that work against the odor. For best breath results, incorporate one of these tricks during the meal instead of just after.
How did your curry turn out? Whether it is fit for a #Foodie or if it’s not looking so #nomnomnom, send your pics!
