Chickpea Curry

Recently I started watching the Andy Warhol documentary on Netflix as I am a fan of art even though I know very little about it. During Warhol’s life he was a very private person and no one knew much about him but after his death his diaries were found, edited and published (they’re winging their way to me as we speak). What I really loved in the first episode is that the editor of his diaries said that some of the people he had written about resented what he’d said about them but she said this diary is Warhol’s narrative, if you want to tell your own narrative, write your own diary. Other people can disagree with you, but they can’t invalidate your opinions, your feelings are your own. So, in summary, don’t piss me off because I can totally write about you here, it’s my narrative :P. The documentary uses David Bowie’s ‘Andy Warhol’ song to open which is quite funny because for one, Andy Warhol didn’t like David Bowie. Also, David Bowie did idolise Warhol but despite that, you could hardly call his song flattering with lyrics such as ‘Andy Warhol, looks a scream, hang him on my wall. Andy Warhol, Silver Screen, can’t tell them apart at all’.

Here is another chickpea curry recipe that I found on BBC Good Food. It did have eggs but I didn’t so it’s eggless but feel free to add eggs or whatever kind of protein you like.

Serves 2

Ingredients

  • 1 tbsp ghee
  • 1 onion
  • 1 clove garlic
  • 3 cm ginger
  • 1 tsp turmeric
  • 1 tsp coriander
  • 1 tsp garam masala
  • 450g tomatoes
  • 1 tin chickpeas
  • 200g spinach
  • 3 tbsp plain yoghurt
  • 1/2 tsp chilli flakes
  • 10g coriander leaves
  • rice to serve

Method

1.) Peel and finely chop the onion. Melt some ghee in a large pan and add the onion. Cook for 10 minutes until the onion is soft.

2.) Whilst this is cooking, put some rice in another pan with some boiling water and cook on a low heat. Peel and finely dice the garlic. Slice off the ginger skin and grate the ginger. Chop up the tomatoes.

3.) Add the garlic, ginger, spices, chilli flakes and tomatoes to the pan and fry for a couple of minutes.

4.) Drain the tin of chickpeas and add the chickpeas to the pan with 100ml water. Bring to a simmer, cover and cook for 25 minutes.

5.) Chop up the coriander leaves whilst this is cooking.

6.) Once this has finished, remove the lid and add the spinach, Cook for 3 more minutes until the leaves have wilted.

7.) Stir through the yoghurt and sprinkle over the coriander leaves. Serve with the rice.

Chickpea, Peanut Butter Curry

Unlike the baos, this is definitely a meal you can make on a weeknight. I can personally vouch for it being a satisfying post gym supper. The peanut butter and the chickpeas will fulfil all your protein needs. A much better idea than Brittany’s on the Apprentice – ‘alcoholic protein drinks’ The horror. The recipe was on BBC Good Food.

Serves 2

Ingredients

  • oil
  • 1 onion
  • 3 cloves garlic
  • 2.5cm ginger
  • 1 tsp coriander
  • 2 tsp cumin
  • 1 tsp turmeric
  • 1/2 tsp fenugreek
  • 1 tin chickpeas
  • 300ml vegetable stock
  • 2 tbsp peanut butter (or almond butter)
  • 200g spinach
  • 150g rice

Method

1.) Put the rice on to cook

2.) Peel and dice the onion.

3.) Heat the oil and add the onion. Cook for 7 minutes.

4.) Whilst this is cooking, peel and dice the garlic. Peel and grate the ginger.

5.) In a small bowl, add all the spices with 2 tbsp water and stir to make a paste.

6.) Add the garlic and ginger to the onion and fry for one more minute.

7.) Add the paste to the pan and fry for 5 more minutes. Make up the stock.

8.) Stir in the chickpeas then add the stock. Cook for 5 minutes.

9.) Add the peanut butter and stir then add the spinach. Leave for a few minutes until the spinach is wilted.

10.) Serve with the rice.

Punjabi Chole

I made this tasty chickpea dish which was a lunch dish in Shelina Permaloo’s ‘Sunshine Diet’ as a side to some pan fried seabass and stuck in a bit of kale that I had leftover in the fridge. Ignore the state of the seabass. I used the hottest hob as the other back one was taken. It’s a nice quick midweek meal. A must if you stupidly took up an accountancy qualification that requires 40 hours of continuing professional development a year. I can only hope they will accept my reading of ‘Fintech for Dummies’ as relevant experience to my job. Buy pre-made minced garlic and ginger like me if you want to save some time.

Serves 2

Ingredients

  • 1 tbsp oil
  • 1 onion
  • 3 cloves garlic
  • 5cm piece ginger
  • 2 green chillies
  • 1 cinnamon stick
  • 2 tomatoes
  • 1 tsp garam masala
  • 1 tsp turmeric
  • 1 tin chickpeas
  • 2 tbsp coriander leaves
  • salt

Method

1.) Peel the onion and finely dice.

2.) Heat the oil in a pan and add the onion.

3.) Peel the garlic and ginger and finely chop along with the chillies.

4.) Add them to the pan with the cinnamon stick and cook on a low heat for another 3 minutes.

5.) In the meantime, measure out 100ml water and dice the tomatoes.

6.) Add the tomatoes and spices to the pan and cook for a couple more minutes.

7.) Add the water to the pan. Drain the chickpeas and add to the pan. Cook for 5 more minutes on a simmer until starting to thicken. Whilst this is thickening, chop up the coriander leaves.

8.) Discard the cinnamon stick, season with salt, sprinkle over the coriander and serve.

Curry Sweetcorn Soup

This tasty soup is another recipe from ‘Gordon Ramsey’s Ultimate Cookery Course’ – I’m really smashing it this week but it’s another winner. Gordon uses a tin of creamed corn which I was assuming was some sort of old British staple like corned beef but the supermarket didn’t have it so I just used a normal tin of sweetcorn and added a bit of coconut cream (conveniently left over from when I made Urap Urap). I would serve this with a naan.

Serve 4

Ingredients

  • oil
  • 1 onion
  • 1 large potato
  • 1 litre stock
  • 3 x 200g tins sweetcorn
  • salt and pepper
  • 1 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 2 garlic cloves
  • 1 tsp chilli flakes/powder
  • 1 tsp turmeric
  • 2 tsp ginger
  • 1/2 tsp salt

Method

1.) In a casserole pan, lightly toast the coriander and cumin seeds until fragrant. Move to a mortar and give them a mash with the pestle.

2.) Peel and dice the ginger and garlic, add them to the mortar and add the turmeric, salt and chilli. Mash everything together.

3.) Peel and finely chop the onion.

4.) Add some oil to the casserole dish and heat up. Add the onion and cook for about 5 minutes.

5.) Peel and chop the potato into chunks and open the tins of sweetcorn.

6.) Add the curry paste to the casserole dish and cook for another 2 minutes. Add some more oil if dry.

7.) Make up the stock.

8.) Add the potato and stir around in the casserole dish. Add the stock and bring to the boil. Turn down the heat then add the tins of sweetcorn, Simmer for about 15 minutes until the potato is cooked through.

9.) Add the coconut cream and stir to break it up. Blitz to a thick soup with an immersion blender.

Laksa

I really love this dish that I found in ‘Gordon Ramsey’s Ultimate Cookery Course’. You may think that for a laksa you’d have to make a complicated or time consuming curry paste but this is really quick but impressive too. I changed up Gordon’s recipe a bit. I used some Plant Pioneers fake chicken chunks which I really recommend as a veggie meat alternative. I also switched up the noodles he fried with some lovely rice noodles and as I didn’t have any lemongrass I left out the ‘1 stick of lemongrass, bashed and cut in half’. I added some broccoli and kale to give it a bit of greenery.

Serves 3 – 4

Ingredients

  • Oil
  • 1 small onion
  • 2 garlic cloves
  • 300g plant pioneers chicken
  • 1 red chilli
  • 3cm ginger
  • 1 kaffir lime leaf
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp ground turmeric
  • 900ml stock
  • 150g coconut cream
  • 1/2 tbsp fish sauce
  • 3 rice nests
  • green vegetables of choice
  • handful coriander leaves
  • salt and pepper

Method

1.) Peel and finely dice the onion. Heat up some oil in a wok and add the chicken chunks. Cook for 5 minutes and then remove the chicken.

2.) Whilst this is cooking, peel and finely dice the onion, the ginger and the garlic

3.) Add a bit more oil if necessary and then put the onions in the pan. Cook for about 5 minutes until soft.

4.) Add the garlic, chilli and ginger and cook for another couple of minutes. Make up the stock.

5.) Add the lime leaf and measure in the ground coriander, turmeric and cumin. Add the stock and coconut cream and stir everything.

6.) Cook for about 5 minutes and prep your veg, then add the vegetables to the pan. Add the rice noodles and cook for a further 5 minutes.

7.) Season with the fish sauce and some salt and pepper. Add the chicken back in and cook until hot.

8.) Chop up the coriander leaves. Serve up the noodles and garnish.

Matar Paneer

Being fed up with never being able to find paneer in my local supermarket when I need it, I spotted some in M&S and bought a couple of packets just to use when I need it – it keeps a fair while. The M&S paneer is like a of squeaky cheese, a bit like halloumi that browns up really nicely and works well with this recipe. Some paneer you buy seems to have more of a feta-like texture. I really like this as a midweek meal, it’s not a curry you have to slow cook for hours and it’s difficult for me these days to have that sort of time now that gyms are open and I still have my language classes twice a week. I found the recipe on BBC good food which is a site I like as there are reviews from people that have already tried the recipe.

Serves 4

Ingredients

  • 1.5 tbsp ghee/sunflower oil
  • 225g paneer
  • 2.5cm piece ginger
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • 1 green chilli
  • 250g passata
  • 150g frozen peas
  • 1 tsp garam masala
  • 200g spinach
  • coriander leaves to garnish
  • rice/naan to serve

Method

1.) Chop up the paneer into 1cm cubes

2.) Heat 1tbsp of the oil/ghee in a frying pan and add the paneer, fry until browning on the outside. Transfer the paneer to some kitchen roll and lightly press with kitchen roll to absorb excess oil.

3.) Peel and grate the ginger and finely chop the chilli. Heat the other half tablespoon of the ghee/oil in the pan and add the cumin, coriander, turmeric, ginger and chilli. Fry for 1 minute.

4.) Add the tomatoes and simmer for 5 minutes.

5.) Add the peas and cook until defrosted. Add the spinach and let it wilt.

6.) Add the paneer back to the pan, mix and cook for 1 minute.

7.) Sprinkle over the garam masala and serve with the rice/naan.