Store cupboard recipe: Chickpea Curry

kacy75

A great thread, thanks rikki

Rikki

kacy75 wrote: »

A great thread, thanks rikki

There is more than one recipe and all the basic questions you may ever need to ask. :rotfl:


There are more recipes with laughter and fun. CLICK HERE

angchris

i made chickpea n potato curry the other week, it was delish! cube 2 spuds and boil till softish, fry an onion till all nice n caramilised then add a good dollop of pataks curry paste fry that for a few secs to release the flavour of the paste then throw in a drained tin of chickpeas the cooked spuds and add enough water to make the sauce as thick as you want it,let it simmer and give it a good stir trying not to break the potato up and at the end when its all heated through add a load of chopped corriander, it really was nice and cant of cost more than £1 to make 4 good portions.

Sola

I do chickpea curry with tinned tomatoes, onions, spinach and coconut milk. Pineapple chunks optional.

Penelope_Penguin

I have a Maddar Jaffrey recipe, but it's in a book, so CR issues. This one is similar - sweet and sour flavours are delicious.

Penny. x

Pink.

Hi Kacy,

There's an earlier thread with some chickpea curry recipes that should help so I've added your thread to it to keep all the replies together.

Pink

bertiebots

Ok so I have searched through the recipes/index collection and my head is spinning !!
This is my first attempt at chick peas and there is so much conflicting advice. I have put a 500g bag to soak overnight and was thinking of leaving it until tea time tomorrow to cook but is this ok? I read something about sprouting ..whats that mean? Or should I cook them in the morning and just put them in the fridge till tea ( I have the time so either way is fine!)
I have got some garam masala , turmeric and ground corriander and was going to make a curry. What quantities should I use for the amount of chick peas (for a mild curry)...:D I was going to chuck in some tinned tomatoes as well and fresh corriander at the end. What do you think ?

mrs_moneyspinner

if you haven't bought your chick peas you can save yourself a whole lot of 12 hour soaking and boiling palava by buying tinned - cheapest I found are Natco in the ethnic section at Tesco at 24p a tin. they don't need any cooking.

edited as also if you soak raw chick peas overnight and then leave lying around all day as well, they stink. I would cook them off during the day and put in the fridge until you are ready to curry them.

madge7

bertiebots wrote: »

Ok so I have searched through the recipes/index collection and my head is spinning !!
This is my first attempt at chick peas and there is so much conflicting advice. I have put a 500g bag to soak overnight and was thinking of leaving it until tea time tomorrow to cook but is this ok? I read something about sprouting ..whats that mean? Or should I cook them in the morning and just put them in the fridge till tea ( I have the time so either way is fine!)
I have got some garam masala , turmeric and ground corriander and was going to make a curry. What quantities should I use for the amount of chick peas (for a mild curry)...:D I was going to chuck in some tinned tomatoes as well and fresh corriander at the end. What do you think ?

Hi!
I have a great recipe for chickpea curry, for 2 people I use one tin of toms so for more you might want to use 2 tins. I fry an onion with the tumeric and also chilli (about 1 tbsp of each - if the chilli is hot then less) then add chickpeas and fry for a few mins just to coat in the spices and the the tinned toms and leave for about 15 mins - doesnt take long at all! add the garam masala right at the end, to be honest I think this recipe is all about tasting it and adding what you think as I have given it to lots of different people who have all disagreed on spice quantities! Add fresh corriander at end, like you said. It's a really yummy curry!

madge7

mrs_moneyspinner wrote: »

if you haven't bought your chick peas you can save yourself a whole lot of 12 hour soaking and boiling palava by buying tinned - cheapest I found are Natco in the ethnic section at Tesco at 24p a tin. they don't need any cooking.

edited as also if you soak raw chick peas overnight and then leave lying around all day as well, they stink. I would cook them off during the day and put in the fridge until you are ready to curry them.

i found those chickpeas too! was so chuffed when i realised they were 20p cheaper than the tesco ones! i love the ethnic section!!