Chickpea Ketchup curry

Tuesday, 2 September 2014
This is a pretty popular meal in our house - it's popular because it features that ingredient that D just can't get enough of and popular because it doesn't take all that long to make.

I have slightly adapted the recipe to ensure that there is enough for the three of us plus two portions that can go in the freezer.

The original recipe can be found here.

It's one of those recipes that D can now take part in - he has a little stool and he can do some of the stirring and pouring in of ingredients - obviously with supervision.  I'm not sure if it's the helping to make the food or the ketchup but this was entirely devoured and asked for every day for the week after.  He also tells me that this is his favourite meal ever.

Stats: - Two adult portions and 3/4 portions for small ones (or four adult portions...)
Ingredients: -
a tablespoon of sunflower oil
two shallots, finely diced
two fat garlic cloves, minced
one heaped teaspoon of ginger
A pinch of chilli flakes
four teaspoons of garam masala
two 400g cans of chickpeas, drained
ten tablespoons of ketchup (I do go for the low sugar/salt option)
juice of a lemon
a large handful of coriander, snipped

Follow the instructions as in the provided link.  You may find that you need a minute or two extra cooking time as a result of the increased volume of the ingredients.

As you can see, I served with boiled rice on this occasion - but I think it would go really well with Chapatis too.

This one gets the thumbs up from D.

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