Chickpea and bean curry: Difference between revisions
No edit summary |
No edit summary |
||
| Line 17: | Line 17: | ||
'''<span class="reviewTitle">One for Ghent night</span>''' | '''<span class="reviewTitle">One for Ghent night</span>''' | ||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.8</span>/5 </span> <span class="reviewDesc">Smashing. We have this on our vegetarian night, once a week. | <span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.8</span>/5 </span> | ||
<span class="reviewDesc">Smashing. We have this on our vegetarian night, once a week. Ghent Nights</span> | |||
<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | |||
{{recipesummary | {{recipesummary | ||
| Line 30: | Line 35: | ||
|PrepTime = 5 minutes | |PrepTime = 5 minutes | ||
|CookTime = 25 minutes | |CookTime = 25 minutes | ||
|Image = [[Image:Red lentil curry recipe.jpg | |Image = [[Image:Red lentil curry recipe.jpg|alt=Electus]] | ||
}} | }} | ||
</div> | </div> | ||
Revision as of 16:51, 14 July 2020
Recipe review
One for Ghent night
4.8/5
Smashing. We have this on our vegetarian night, once a week. Ghent Nights
| Chickpea and bean curry | |
|---|---|
 |
| Red lentil curry (made with chick peas and flageolet beans | |
| Servings: | Serves 4 as a side dish, 2 as a main course with bread. |
| Calories per serving: | 553 |
| Ready in: | 30 minutes |
| Prep. time: | 5 minutes |
| Cook time: | 25 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 24th March 2013 |
This could be served as a vegetarian main course, or as an accompaniment to a main dish.
This recipe came about because when making Red lentil curry, we found our red lentils infested by tiny weevils so had to make a last minute change
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 large onion, peeled and roughly chopped
- 2 garlic cloves, peeled and roughly chopped
- 3 cm ginger, peeled and roughly chopped
- 40g butter or ghee
- 350 g tomatoes, chopped (or 1 can chopped tomatoes)
- 1 tablespoon curry powder
- 1 teaspoon turmeric powder
- ½ teaspoon ground cinnamon
- 1 x 350 g can chickpeas, rinsed and drained
- 1 x 350 g can flageolet beans, rinsed and drained
- 450 ml vegetable stock
- Juice from ½ lemon
- sea salt and freshly ground black pepper
- Bunch of coriander leaves, chopped, discard the stems
Method
- Add the ginger, garlic and onion to your food processor and blitz to a smooth puree.
- Heat the butter or ghee in a wok and add the puree, tomatoes and spices and stir fry for 5 minutes.
- Add about 3/4 of the stock, lemon juice, salt and pepper, chick peas and flageolet beans, bring to the boil, reduce the heat and simmer for 20 minutes. Top up with stock if it starts to dry out too much.
- Test seasoning and serve, garnished with chopped coriander leaves.
Variations
Try this with any canned pulses or beans.
Peeling ginger
There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.
Discover Cookipedia's Culinary Creations on Pinterest
Explore the vibrant world of Cookipedia through our Pinterest page! We've curated a stunning collection of recipes that highlight the beauty of home-cooked dishes. It's the perfect way to visually navigate our extensive recipe library and get inspired by the flavours we’ve shared over the years. Dive in and discover your next favorite meal—one picture at a time!
#garlic #ghee #puree #ginger #flageoletbeans #tomatoes #chickpeaandbeancurry #onion #butter #corianderleaves #chickpeas