An Exercise In Trivial Pursuits

Fatshion, Food & Frivolities – Life in Las Vegas & Singapore

Meatless Monday: Chickpea Curry

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So I was hankering for some old fashion Singaporean street snacks in a paper cone just the other day… Growing up in Singapore, the Kachang Puteh man was a staple on street corners, even game arcades and most often at the cinema. If you were to ask me, it’d be very difficult to pick between having some tasty kachang puteh and some buttery popcorn – as a child of multi-cultural Singapore, I’d say I want both and all at once if possible. My favourite kachang puteh variety would be the steamed chickpeas (followed by the peanuts a close second) and this brings us to the perfect segue (or so I say), to today’s recipe – the chickpea curry.

T shared the original recipe with me and asked if I could make it. Chickpeas are great for vegetarians because they are high in protein, allowing us to take a break from eggs and tofu. I tinkered with it a little and what I’m sharing below is what we had for dinner. This curry I made has a little kick but is not too spicy. I’ll definitely be making it again soon!

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Chickpea Curry

Serves 2 to 4. Prep time: 10 minutes. Cooking time: 30 minutes

2 medium potatoes (peeled and cubed)

1 cup cauliflower florets (about 1/2 a small head cut up)

1/2 cup carrots peeled and chopped

2 tablespoons vegetable oil

1 medium onion (diced)

1 teaspoon minced garlic

2 tablespoons (meat) curry powder

2 teaspoons garam masala

1 teaspoon ground ginger

1 1/2 teaspoon cumin

1 teaspoon salt

1 can diced tomatoes (14.5oz)

1 1/2 cup coconut milk

1 can chickpea (rinsed and drained)

2 tablespoons butter (Optional)

Method:

1. Put peeled and cubed potatoes and chopped carrots in a covered pot of water and bring to a boil. Simmer until potatoes are tender. Add cauliflower florets to the pot and turn down the heat for 5 minutes.

2. In a pot or pan, heat cooking oil. Brown the onions and garlic.

3. Add curry powder, garam masala, cumin, salt and ground ginger to the oil and stir for about 1 min.

4. Add diced tomatoes, coconut milk, butter and chickpeas into the browned spices. Stir over medium high heat.

5. Add potatoes, carrots and cauliflower last.

6. Stir and simmer for 10 minutes on medium heat.

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Mmmm… super yum! Served with steamed basmati rice and some crispy papadum! Protein, fiber and carbs all rolled in one meal!

ps. I bought 5 tins of Garbanzo beans (chickpeas) for 88c each! HOW CHEAP IS THAT?!??!?! Can’t wait to cook this again… YUM!

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Author: Chloe Happ

I left Singapore for the US of A in 2013 and now live in Las Vegas with my indie game dev husband and our son Gummi Gumdrop. I am also probably much older than you think I am.

One thought on “Meatless Monday: Chickpea Curry

  1. I am definitely going to make this. I love chickpeas!

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