Wednesday, 11 October 2017

Chickpea and Vegetable Curry in a Hurry

I decided it would be delightful to cook a Chickpea and Vegetable Curry for lunch and proceeded to chop the onion, garlic, ginger and chilli to start frying.

I have the most amazing Malaysian curry paste my friend gave me which is simply 1 cup blended spices, pureed lemon grass and onion cooked for 20 minutes with 1 cup water.  It is fat free with a purely wonderful flavour different to any other curry I have every enjoyed.    She won't give me the recipe but is happy to offer me Malaysian spices she brings from her home so I can make my own.
I reached into the fridge for my jar of curry paste only to discover it was vegetable stock paste and the special jar of Malaysian curry was still at home in that fridge!  Oh dear ....
Luckily my long suffering husband abandoned painting our daughter's bedroom just long enough to drive me down the curry paste but by this time I had given up on the idea of having a curry and had loaded so much garlic, ginger, chilli and sriracha into the pan thinking this would have to suffice that it was going to be a flavour overload.

He brought me red curry paste instead of the Malaysian one, but who was I to complain?
Needless to say, my curry was amazing and a welcome blend of fresh vegetables and legumes.


Chickpea and Vegetable Curry in a Hurry

1 onion, finely chopped
1 clove garlic, finely chopped
1 inch fresh ginger, finely chopped
1 chilli, seeds intact, roughly chopped
1 Tablespoon Sriracha paste (optional)
2 Tablespoons Malaysian curry paste (or any other curry paste you have nearby)
400ml coconut milk
100ml water
400g fresh vegetables, broccoli, cauliflower, capsicum, snow peas, beans or whatever is on hand
chopped into med-large pieces approx 5cm in length
1 x 400g tin chickpeas, drained 

Fry the onion, garlic, ginger and chilli in a little olive oil for 2 minutes in a saucepan.
Add the sriracha if using, the coconut milk and water then bring to a simmer.
Add the freshly chopped vegetables, bring back to a gentle simmer, cover and cook for 4 minutes.
Add the chickpeas, cover and cook for another 5 minutes.
Test to ensure the vegetables are soft.

Serve with extra sliced chilli if desired.


Buon appetito, enjoy Merryn xx

Have you ever needed friends or family to come to your rescue with essential ingredients?