Red Pepper and Chickpea Curry

Tuesday, October 27, 2015

Yesterday, my computer stopped working.  We have been expecting it for some time now, but you get sort of complacent when it just keeps on chugging, then suddenly, all your photos disappear, photoshop is gone, and your whole week of blogging goes up in smoke. Such a nightmare. 

Thankfully I was able to recover some of my photos, but I will most likely have to postpone two of the recipes (truly a shame, because they were both so fun and tasty!) until I can do another photoshoot with them.  They will come, but probably not for a few more weeks.  I am so sorry for the delay.

On a happier note, this was a very solid dish.  I am a big fan of curry, so a good curry dish always hits the spot. I think there is room to grow here, but taste-wise, it is delicious.  Good seasonings, vegetarian, and healthy. After some consideration, I have changed the recipe slightly from when I made it, because I think extra sauce would make it extra yummy.  

This dish can also be adapted for the meat-lovers in your family!  Just make some pan-fried chicken or beef strips to add to the top, and you have a perfect dinner for the whole family!  


Red Pepper and Chickpea Curry:
Serves 4 
Adapted from How Sweet it Is

1 Tbs coconut oil
1/2 onion, diced
1/2 red pepper, diced
1/2 tsp garlic
1/2 tsp ground ginger
1/2 can peas
1 1/2 cups cooked chickpeas
1 can full-fat coconut milk
1/2 cup water
2 Tbs yellow curry paste
salt and pepper to taste

Cook your rice according to the package directions (or if you have a rice maker, cook some rice in that).

In a large frying pan, heat your oil over medium-low heat.  Add your onion and let it cook for about 5 minutes, until it starts to look translucent.  Add your diced red pepper, garlic, and ginger and curry paste and stir the mixture a few times and let them cook for about 3 more minutes.

Add your peas, coconut milk and water and increase the heat to a boil.  Once it boils, turn the heat to low and let it simmer for about 3 minutes.  Add the chickpeas and stir to incorporate.  Let them cook for another 5 minutes, then remove from the heat and pour over your cooked rice!

Enjoy!


2 comments

  1. This looks delicious and easy! I'm sorry to hear about your computer :( Mine has started to show the signs - randomly shutting down, taking lots of time to start up again. My hubby keeps asking if I'd like a new one, and I keep putting it off, but I probably can't much longer.

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  2. Thankfully I was able to recover some of my photos, but I will most likely have to postpone two of the recipes (truly a shame, because they were both so fun and tasty!) until I can do another photoshoot with them. They will come, but probably not for a few more weeks. I am so sorry for the delay. Wilma Aguilar

    ReplyDelete

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