Friday Night Curry

Wild rice and chickpeas for the high fibre content, and the chickpeas also give a protein punch.

Ingredients:

190g (1 cup) wild rice, rinsed

1 tsp olive oil

1 onion, finely chopped

2 garlic cloves, peeled and crushed

5 cm piece of fresh ginger, peeled grated

1 fresh red chilli,deseeded and finely chopped

1 red pepper deseeded, and diced

1x 400g tin chickpeas, drained

1x 400g tin chopped tomatoes

A handful of spinach

Pink Himalayan salt and freshly ground black pepper

¼ bunch of fresh coriander, leaves

Spice Mix

½ tsp chilli powder

½ tsp garam masala

1 tsp ground cumin

1tsp turmeric

1tsp ground coriander

Method:

1.Cook the rice according to the packet instructions.

2.Mix the spice ingredients together in a small bowl.

3.Heat the olive oil in a medium saucepan over a medium heat and fry the diced onion for 5-7 minutes.

4.Add the garlic, ginger and fresh red chilli, to taste, to the pan and fry for a minute or two.

5.Now Add the spice mix, bit by bit, with the diced pepper, chickpeas and chopped tomatoes. Use the empty tomato tin to half fill water and add to the pan. Add more spice mix until it as you like it. I tend to add all of it

6.Place a lid on the saucepan and simmer for 10 minutes.

7.Once cooked, stir in the spinach, season to taste with salt and pepper and serve with the rice, sprinkled with the coriander leaves.

8 Replies to “Friday Night Curry”

    1. J Singapore fried rice vermicelli

      Ingredients:
      2 eggs, beaten
      1 tsp curry powder
      2 tbsp linseed oil
      180 g/6 oz tofu
      1 bird eye, chilli chopped
      1in piece of root ginger, grated
      1 red pepper, thinly sliced
      ¼ white cabbage, shredded
      150 g/ 5 ½ oz rice vermicelli, cooked and drained
      200 ml/ 7 fl oz/2/3 cup vegetable stock
      1 tbsp sesame seeds (optional)

      Method:

      1.Whisk the eggs with a pinch of curry powder. Heat 1 tbsp oil in a wok and cook the egg for 2-3 minutes until they resemble an omelette. Remove from the pan and chop.

      Add the remaining oil to the pan and cook the tofu for 1 minute, then add chilli, ginger, peppers, cabbage and remaining curry powder. Continue cooking for 2-3 minutes until fragrant, stirring constantly.
      2.Add the noodles to the pan and add the vegetables stock. Combine to stir fry until most of the liquid has been absorbed and the noodles are tender. Mix through the egg.

      3.Divide between two serving plates and scatter over the sesame if using.

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