Incredible Chickpea Curry

This curry is pretty simple but amazing.  Normally I use a Patak’s Rogan Josh paste for this instead of the whole spices, but really, using whole spices totally makes this dish more fragrant and complex and delicious…

In all, my rice took 25 minutes to cook, and it took the same time to prepare and cook the curry too.  The thing to remember with curries, is that if you have all the ingredients, it’s easy. If you don’t, the ingredients list can look daunting.  Always check out your local Indian food shop – the spices are cheaper than the supermarket and they usually have a great range.Image

You will need:

Some veg oil and a little knob of dairy free spread (Vitalite is nice and buttery)
I medium onion, chopped,
1 teaspoon cumin seeds
1/2 teaspoon black onion seeds
1/4 teaspoon black mustard seeds
pinch of hing/asafoetida
1 teaspoon ground coriander
1/4 teaspoon turmeric
1/8 tsp chilli powder (adjust according to your taste pref)
1/2 400g tin of chopped/plum tomatoes
1 can of chickpeas, drained and rinsed
3/4 cup stock
few lumps of frozen spinach, defrosted (in microwave)
pinch of dried fenugreek leaves
shake of shake o cini mushroom powder (optional!)
salt, sugar (agave nectar/maple syrup) to taste.
To serve: tomato relish can be great, but this went beautifully with a sweet, smokey aubergine pickle (from Waitrose).

How to:
1. Heat oil in the pan
2. Add cumin, black onion and mustard seeds and fry until sizzling. Add the dairy free spread.
3. Add hing/asafoetida, and stir.
4. Add onions and fry until they are good and soft and starting to brown.
5. Add the ground coriander, chilli and turmeric, stir and cook for 1 min.
6. Chuck in tinned tomatoes and stir.  cook for a few minutes (usually until you see the oil separating from the tomatoes).
7. Add tin of drained chickpeas and stock.
8. Put the spinach in also, stir in the dried fenugreek leaves.  Then season with salt, sweeten with syrup/sugar, add mushroom powder and let simmer until the stock has cooked down and you have a nice sauce.
9. Serve  – with brown basmati rice and pickle.


Thai Green Curry with Sweet potato and mixed veg

Mmmmm! easy peasy curry using shop bought paste BUT Warning: Many Thai Red & Green curry pastes have fish sauce in them, so this is not vegetarian.  I used Blue Dragon Premium Green Curry paste (small black jar). If you can’t find any from shopping around and are an avid fan, you might have to resort to making your own paste, but it can be hard (at least in most parts of the UK) to find the exotic ingredients.

Some of the veg I put in the curry!

Thai Green (or Red) can be made with pretty much whatever you fancy tossing into it.  I made the main feature Sweet Potato, and added chunks of courgette, mushroom, green beans, peas and tomatoes into the mix.  I served this with brown rice, because I’m trying to be saintly and majorly up my wholegrain consumption, but if you want it for a more special occasion, Thai Jasmine rice is particularly nice and fragrant.

Here’s a list of what I used and how I used it:

Ingredients (for 2):
1 tbsp oil
3 tsp thai green curry paste (depends on brand you are using – so check pack directions)
1 heaped teaspoon of ground coriander seeds (you may think this isn’t necessary, but I guarantee it makes a tastier, richer sauce)
400ml tin coconut milk
All your veg (see above for what I used).
Coriander to garnish

1. Heat oil in a pan (wok or deep frying pan)
2. Add curry paste and fry for a minute or so, being careful not to burn.
3. Add your coriander powder, stir and continue frying paste, stirring constantly.
4. Scoop out the fat that may have settled at the top of your can of coconut milk and add this to the paste, allowing to bubble with it for a minute before adding the rest of the tin.  (Don’t worry if it hasn’t separated, just pour a bit in to start then add the rest)
5. Add your veg – the slowest cooking first, and gradually add as the various veg require.  I added the sweet potato and left it for nearly 10 mins before adding anything else.  Make sure you cut it smallish, as it will take forever otherwise.
6. When all veg is cooked TASTE your sauce and make sure you are happy with its flavour.  At this point Thais would adjust the flavour of their curry by adding sugar and salt – palm sugar and fish sauce.  Of course fish sauce is out – buy soy is a good substitute, although it will darken your curry a little.  And normal sugar is fine – but if you have a brown sugar (not too dark), then that might be a little nicer.  The trick is to keep tasting. I added a small dash of soy sauce, and that was all that was needed.

Thai green curry

Sweet Potato Thai Green Curry served with brown rice

Okra Curry, mushroom and peas served with cumin roasted carrots

So, with Indian meals I’m really getting into cooking more than one curry dish to keep my palate interested.  So far a great way to keep a meal fresh is to prepare a kachumber, but this time, I opted for something else, as I had none of the ingredients!

Okra Curry, Mushroom and Peas curry and roasted carrots with cumin

Okra Curry, Mushroom and Peas curry and roasted carrots with cumin

The recipes for this I found elsewhere on the internet, so instead of taking credit I will provide links to the relevant sites.  The first site I recommend is “Manjula’s kitchen” – brilliant for vegetarians that love Indian Food because that’s what it is all about, and to make it easy to follow Manjula has filmed herself cooking and talking through the recipes.  She’s not as charismatic as Ainsley Harriet, but that makes her much more watchable!
Mushrooms and peas was her idea: Manjula’s mushroom and peas
This recipe was has the tasty addition of Kasoori Methi (dried fenugreek leaves) – really worth getting into for that genuine Indian flavour (although it makes your clothes stink!).

The Okra (otherwise known as ‘bhindi’) Curry recipe is to be found here. This is the first time I cooked okra – a friend warned me not to be put off by any oozing the okra might do – it didn’t ooze but was very slightly slimy in the main dish, but I didn’t let that put me off.  It tastes very ‘green’ and fresh – I quite enjoyed it.  I added a yellow pepper instead of a green one to this recipe, which in retrospect, I think was a good thing to do, as it might have tasted all a bit too green for me.  The sweetness of the pepper tempered the greenness of the okra, if you get what I mean?

The carrots were so simple: just clean and slice in half lengthways some small carrots, place in an oven dish and poor over some oil, then sprinkle on some cumin seeds and roast for about half an hour or so at 200degrees.

Butternut Squash Bhuna served with Kachumber(wamba!)

Butternut Squash Bhuna served with Kachumber, rice and peshwari naan.

This was so nice I couldn’t stop eating it – I went up for seconds!  The curry is easy to make and the kachumber, which is also easy as pie (easier, actually) makes a great addition to add freshness and zing to the plate.
With the veg in this recipe, I won’t give quanities – just have as much as you fancy, no need for measurements!

1 onion, chopped
couple of tablespoons of curry paste (I used Patak’s Bhuna)
some butternut squash, cut into 1.5cm cubes
some courgettes, sliced about 75mm thick(!)
some mushrooms sliced thickly
Three fresh, ripe tomatoes, roughly chopped (you can use tinned)
a little water

1. Fry your onions in a little oil until very soft, or even starting to brown
2. Add your curry paste and fry for 2 minutes, stirring
3. Add your chopped tomatoes and cook until they start to soften (and you can see the oil from the spice mix separate)
4. Add the butternut squash, and then pour in some water (to just cover the squash chunks)
5. When some of the water has cooked off, add your courgettes and mushrooms.
6. Just keep cooking until your veg is tender, but not mushy, and the sauce is thick.  You may need to keep adding small amounts of water to stop it drying out, as you go.  Serve.


4 ripe tomatoes, chopped finely (I removed the seeds by cutting them in half and scooping out with a teaspoon)
1/3 of a cucumber, chopped finely
1/2 red onion, chopped finely
1/2 red or green chilli, chopped finely
1-2tbsp coriander
squeeze of lemon juice

1. Mix all the ingredients together and taste!  You may need to add more salt – I find this needed a fairly generous salting for optimum taste!

I cooked some rice (just plain this time!) and shared 1/2 a peshwari naan with my hubby, and served these with the curry and kachumber.  I know it sounds a bit Nigella-ish, but…Devine!

Chickpea and mushroom curry & cauliflower and pea side dish

chickpea and mushroom curry with cauliflower sideThere was too much food on my plate and there is too much food in my belly, but when it tastes this good, you can’t blame me, surely?!

There are two dishes here, a chickpea and mushroom based curry, which I made up, and a cauliflower and pea side dish, the recipe for which I took from Meena Pathak’s “Flavours of India” cookbook (which has mostly meat based recipes).  The chickpea and mushroom curry is delicious and I’ll give you a basic ingredients list, but there are some optional extras that turn many curries from something ordinary into something much more special: Go to the end of the recipe to read more about these.

Chickpea curry
Ingredients – serves approx 2
1tsp vegetable oil
1tsp cumin seeds (optional)
pinch of asafoetida (hing) (optional)
1 Onion, chopped
2 garlic cloves, crushed (optional)
1 red chilli, chopped (optional)
1tsp ginger (I used some from a jar – much quicker!) (optional)
2-3tbsp curry paste of your choice (I used Patak’s Rogan Josh)
diced red/yellow pepper (1/3 of each)
large handful of chopped mushrooms
1 tin chickpeas, drained
1 tin tomatoes
2 tsbp lemon (optional)
1/3 pot dairy free yoghurt (optional)

Method (basic version)
1. Heat the oil in a deep frying pan, and when hot, add onions and cook until soft.
2. Add your curry paste and cook for 1-2 mins
3. Add peppers and fry for 2 mins.
4. Add mushrooms and fry for 2 more mins.
5. Add chickpeas and tin of tomatoes, stir and cook until the peppers are softish and the sauce has thickened to your liking.  (10mins should do – but this curry keeps warm on a low ring whilst cooking the rice and your side dish). Serve.

Longer (& tastier) method
1. Heat oil, then add 1tsp cumin seeds and a pinch of hing (asafeotida). Fry for 30 seconds (do not allow to burn), then add onion.  Cook until onion is at least soft, but the Indians like their onion to be browner, I’m told.
2. Add ginger, garlic and chilli and fry for 30 seconds.
2. Add curry paste and fry for 1-2 mins.
3. 3. Add peppers and fry for 2 mins.
4. Add mushrooms and fry for 2 more mins.
5. Add chickpeas and tin of tomatoes, stir and cook until the peppers are softish and the sauce has thickened to your liking.  (10mins should do – but this curry keeps warm on a low ring whilst cooking the rice and your side dish).
6. Stir in lemon juicee.
7. Add dairy free yoghurt and stir.
8. Serve onto plates.
9. Garnish with a generous sprinkle of garam masala (see below) and some fried onion salad topping.

Curry tips:
1. Squeeze lemon juice into your curry at the end of cooking.  This will lift your curry and give it a subtle freshness and make it more aromatic.
2. Keep some garam masala power to sprinkle onto your curry almost like seasoning after you’ve served it on the plate.  I make my own powder by buying ready mixed whole garam masala mix (ie unground, so there are whole seeds and bits of bay and cinammon in it), dry fry it in a pan until it smells nice, then pop it into my coffee/spice grinder (you can also pestle and mortar it, of course, but more patience is required).  I keep it in an airtight container ready for days like today!
3. Some curries, like this one, work really well with crispy friend onions sprinkled ontop – in fact, this can be amazing: it also makes my nase gorengs deee-lish.  You can buy these at the supermarket – so far the best ones I have had are by Go-tan, but they’re pretty hard to find ( so just look in the salad section at the supermarket, where you might find them next to dried bacon sprinkles…. awesome!
4.Dairy free yoghurt – this is also a good way of add a lovely, tangy, rounded flavour to a tomato based curry.
5. Coriander – I would have added fresh coriander to this recipe, but I forgot to buy it!  This dish was complete without it, however, and it can be tempting to put coriander into every Indian and Oriental dish you cook, so it’s nice to have a break!
I probably went overboard with some of the flavours, but me and my hubby thoroughly enjoyed this curry.  I think the thing is, to experiment with these flavours and see what you like best: see what you have and haven’t got in your cupboards – this can either limit or inspire your creativity when it comes to pulling together curried anything!

Curried Cauliflower and Peas
Ingredients – serves approx 2
Vegetable oil for frying
Half a head of cauliflower
Big handful of frozen peas, defrosted
1 chilli, chopped
2 cloves garlic, crushed
1 tsp minced ginger
1 generous tsp turmeric
1 tsp cumin
pinch of salt
garam masala

1. Heat small amount of oil in pan and add ginger, chilli and garlic. Fry for 30 seconds
2. Add turmeric and cumin – stir and fry for a few seconds.
3. Add cauliflower, peas, a sprinkle of water and a pinch of salt.
4. Stir well, cover with a tight fitting-lid: the cauliflower cooks through steaming. You’ll need to check regularly and add a little more water if it starts to dry out too much. (but this is a dry curry- this is just to prevent the contents of the pan burning and sticking).
Then serve and sprinkle with garam masala.
(note – this recipe calls for fresh coriander to be stirred in just before serving – I recommend it this time!)

I served this meal with plain boiled basmatic rice and a peshwari naan bread (cooked in the toaster!).
The leftovers made a very substantial lunch for the next day – along with the spare naan bread….