Chickpea Curry

Chick Pea Curry

Here is one vegetarian recipe for the family. It's called Chick Pea Curry and is taken from a leaflet called Food for thought by the Vegetarian Society of the United Kingdom.

Ingredients:-

30ml/2tbsp vegetable oil

1 medium onion, chopped

2 cloves garlic, crushed

45ml/ 3tbsp curry powder

450g/ 1lb carrots, peeled and sliced

225g/ 8oz mushrooms, quartered

1 small cauliflower, broken into florets

30ml/ 2tbsp tomato puree

275g/ 10oz chopped, tinned tomatoes

1 veg stock cube dissolved in 600ml/ 1 pint boiling water

225g/ 8oz tinned chick peas, drained and rinsed

salt and pepper, to season

Method:-

1. Heat the oil in a large pan and gently fry the onion for 2 minutes. Add the garlic and curry powder, stir and leave to cook gently for 2 minutes.

2. Add the carrots, mushrooms and cauliflower florets and gently fry for a few minutes.

3. Add the tomato puree, tinned tomatoes and stock, then bring to the boil.

4. Leave to simmer gently for 20 minutes, then stir in the chick peas. Season to taste and serve with boiled rice or jacket potato.