Quick Chickpea Curry (Vegan friendly)

Posted by sacharobinson on May 27, 2009 · 1 Comment 

This is for Jo-el as per his request.  I think this is how I made the recipe but I just wrote it up drawing on my memory (which is not the best).  So sorry Jo-el if it is not exactly what I served but don’t worry it will be just as good.

This is a recipie that will take probably 1 hr to cook but only about 15 min of prep is included in that.   I have made quite a few varriations on this using different veggie or ingedients but the idea remains the same.  So enjoy and add or remove as you like depending on what you have in your fridge.

Curry:

• 1 can of chickpeas (rinsed)
• 1 bok choy (sliced into 1/2 pieces)
• 1 red pepper (thinly sliced)
• handful or two of spinach
• 1 small onion (thinly slice half the onion and chop the rest)
• Curry paste of your liking (can buy in super market made curry paste — get the paste not the sauce) *I like green curry for a small kick
• 1 can of coconut milk

-Use a pan with high sides or a wok for this.  Turn to medium high heat and add enough oil to lightly coat the bottom of the pan.  Then add the onions and white part of the bok choy.  If your onions look like there are going to brwon athis heat turn it down you just want to soften everything.  Once the onions are soft (translucent) add the red pepper and turn up the heat for about 2 min then back down.  Add ~3 tbls of the curry paste to the pan and stir.  Once everything is coated add the chickpeas.  Once those are coated as well then add half the can of coccunut milk. Stir and then cover and reduce the heat to low.  Make the rice and once that is cooking add the spinich and green bok choy to the curry (re-cover).  Once the rice is done this curry will also be done.  Serve over rice .

Rice:

• 1 cup of brown rice
• 2 1/2 cups of water and 1 veggie bullion -or- 2 1/2 cups veggie broth * can use plain water but this gives a nice flavor and aroma to the rice
• 1 garlic clove
• 1 table spoon of butter or margarine (if using an oil use just enough to finely coat bottom of pot)

Use a small pot and heat to high.  Add the butter (or oil) and once melted add the garlic.  Only heat slightly and add the rice before the garlic browns.  Stir everything until the rice has been caoted with the butter (or oil).  The add the broth (should hiss).  Cover and turn down the heat to low once the broth is boiling.  Let cook for the time stated on the rice package (usually35 min).

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