I’ve got 2 Cadbury’s Creme Eggs and a packet of Minstrels in the fridge and I’m feeling guilty so thought I’d knock up a healthy veggie curry for lunch that could double up as one of my weekday packed lunches leaving enough sauce to spare to make something quick and spicy for tea in the week – multi tasking food, you see that? What more do you want? Anyway by my wonderful diet logic if I eat one healthy meal that means I can deffo have eaten at least one of those creme eggs by the end of the day, it’s a simple balanced equation right?
This curry is quick and simple to knock up and is pretty much made with store cupboard ingredients, in fact if you don’t have chickpeas, a tin of beans, some lentils or whatever veggies you have lurking about in your fridge would all make welcome additions to this spicy sauce.
So here we go…
Serves 2 with left over sauce for another meal in the week
- 2 onions, finely chopped
- 1 tin of chopped tomatoes
- 2 heaped teaspoons of medium curry powder
- 1 heaped teaspoon of garam masala
- 3 fat cloves of garlic, finely chopped
- a thumb sized piece of ginger, finely chopped
- A dessert spoonful of mango chutney
- 1 tin of coconut milk (I used half fat – cus this is like diet food innit)
- 1 tin of chickpeas
Soften the onions in a pot with a tablespoon of oil until translucent, add the ginger and garlic and fry for a minute or two. Add the spices and let them fry for a further minute then add the tomatoes and let it bubble down for about 5 minutes, stirring now and then to prevent it from catching. Add the chutney, salt and coconut milk, then blitz with a hand blender (or in a machine), return to the heat and bring to the simmer. This is where you can now syphon off half the sauce and stash in the fridge or freezer until a later date. Now add the drained and rinsed chick peas to the pot. Simmer the chickpeas for a further couple of minutes until everything is heated through then serve. I served mine with a gluten free pitta for lunch and I’ll be having the other portion for lunch on Monday with a bit of tonight’s left over roast chicken dinner stirred in, I love a bit of leftovers don’t you?