Curried Chick Peas and Veg

Delicious and nutritious, this recipe comes to you from a very generous woman who prepared this recipe for her children and then took the time to write it out for me to try at home. I’m pretty bored these days, which means I’ve been doing a lot more eating: hence all the recipe ideas. Everyday this week I’ve prepared food from different nationalities from Japanese sushi, 

Featured here, is sweet potato and California roll. Don’t worry I didn’t eat ALL of this myself. For directions see  http://shortpresents.blogspot.com/2010/12/sushi-sinatra-saturday.html

to Spicy Shrimp Thai noodles 

This one is a personal favorite, and it’s on a weekly rotation. For the recipe see:

It’s fun to mix it up every once in a while; I love trying new recipes even if it’s awkward. This one was a newbie, but it was great. With a few minor tweaks it’ll be even better the second time around. 

Chick Pea Recipe 
I’ve been trying to get into eating
more protein and figured chick peas were a good meat alternative.
High in protein and low in fat make chick peas a win for feeling full
without filling out.


40g butter (or 2 TBS of Olive oil)
2 medium onions, diced
1 tbsp curry powder (x2)
1tsp ground cumin (x2)
1 tsp turmeric (x2)
1 tbs garlic powder
1 tbsp white flower
150 g coconut milk
750 ml stock (was a bit too much for me)
200 g coral lentils or one
can of chick peas
1 kg mixed veggies
2 tbsp of fresh cilantro

Heat butter in an iron pan and sauté onion until it becomes translucent.
While this is happening toast your spices the recipe didn’t call for this, but
honestly it really helps. Place the spices in a pan and heat until aromatic.
Then add spices and let cook while stirring continuously just until the mixture
sticks together. 

***If you want to take it up a notch like I tend to, I would
even go so far as adding more spices, like
 red pepper chili flakes, or a pinch of
cayenne pepper

Incorporate flour and keep cooking, without stopping stir until the
mixture dries out (clumps together).  Remove from heat and slowly add
coconut milk and the stock and mix well.  Add lentils, and then bring to a
boil and cook uncovered for 8 mins (this
is where I added chick peas so you don’t really need to cook for 8 minutes if
using chick peas).

Add the vegetables and continue cooking over a low heat for 10 minutes,
until the lentils (chick peas) are tender and veggies.  Sprinkle with
coriander and serve (with plain yogurt and rice).

***When I made this I skipped the lentils, and added chick
peas just for timing sake, but by all means lentils are really good for you, so
lentil it up. It’s a messy one, but it’s good. 



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