Your Gentle Kitchen doesn’t need to be a vision straight out of a Vogue Living magazine – well, maybe one day. We don’t all have glamorous kitchens with island benches and tons of prep space. Plenty of plant-based cooks manage perfectly well with something much more humble. If you build up a repertoire of one-pot dishes, where the left-overs can be repurposed for lunch, you are being a very smart cook.
This delicious beginner curry incorporates curry powder rather than a longer list of spices so you don’t need to store as many packets. It makes a simple nourishing lunch with a piece of flat bread.
CHICKPEA CURRY
- 1/2 cup brown rice
- 2 or 3 chopped spring onions (scallions)
- pinch turmeric
- pinch curry powder
- pinch cumin
- half garlic clove, minced
- 1cm of fresh ginger, minced
- 1 tin of chickpeas
- 1/4 cup red lentils
- handful chopped cilantro (coriander leaves)
- water or vegetable stock to cook the rice (about 2 cups)
Method
In a saucepan, or wok – saute the spring onions in a little water until soft.
Add the turmeric, curry powder and cumin to make a paste.
Add the rice, garlic, fresh ginger and lentils and stir gently until coated with the paste.
Add 1/2 cup water , bring to the boil and simmer gently.
Add the drained chickpeas.
Rather like the risotto method, continue gently adding water until the rice is soft and fully cooked, varying from one to two cups total.
Chop the cilantro (coriander leaves) finely and add to the mix before serving.