Sunday, November 18, 2018

Almond, lime and chickpea curry with lots of veggies

Right, this whole A-Z thing is standing in the way of me blogging now, so I'm abandoning it for now. In the meantime, here's a recipe for a curry I made last week. I got the basic recipe from the Instagram stories of a guy called Bressie (musician and mental health advocate in Ireland, among other things) and then realised it had almost no vegetables in it. Since I am trying to increase the amount of veg I eat, I went ahead and added a load of them, only finding out during the week from my dietician that (for my weightloss purposes) sweet potatoes are considered to be carbs rather than veg. Same for chickpeas and lentils, although I knew that from having asked a couple of weeks ago. They are definitely "better" carbs, but nonetheless carbs. Oh well.

For most of the winter, I'm planning to cook and eat mostly soups and stews, and lentils and chickpeas will form the bulk of the carb part of my diet in that time. So, here's the recipe. It's very tasty and I will definitely be using it as the basis for more curries from now on. I doubled up on some ingredients to compensate for adding more veg.

2 tins chickpeas (I'll go back to using cooked dried ones at some stage but for now, tins are a big help)
1 tin chopped tomatoes (I used 1 tin and 1 carton of passata)
1 cup of whole, blanched almonds (1 just used most of a 150g packet - there's about 50g left)
Juice of 2 limes (I used a bottle of pure juice and threw in the equivalent of the juice of 4 limes)
1 onion (I used 1 large and 1 small)
3 cloves of garlic (I used minced garlic from a jar, 2 good heaped teaspoons)
1 red chilli
Coconut milk (the list of ingredients didn't actually list this so I just added a small tin)

Spices (I used 2 teaspoons each, the original recipe calls for 1 teaspoon of each)
Ground cumin
Ground coriander
Ground ginger
Paprika (I used a mild smoked one)

I also added in a large sweet potato (peeled and diced into big chunks), a large carrot (sliced), a leek (sliced) and a 100g packet of baby spinach leaves.

Saute onion, garlic, chilli and spices. Add chickpeas. Add coconut milk. Add tomatoes. Then almonds and lime juice. Bring to boil and simmer for fifteen to twenty minutes.

I didn't do that. I just threw everything into the slow cooker, topped it up with enough water to cover everything and cooked the lot on low for about eight hours. Really tasty, really filling and just nicely spicy.