CHICK PEA CURRY

Hi and welcome. Another warming curry, cheap and nutritious. INGREDIENTS 2 tins Chick Peas (400g each, 240g drained) Tin chopped tomatoes (400g) 1/2 onion chopped 2 cloves garlic crushed or chopped 2 small green chillies chopped 1 teaspoon turmeric 1 teaspoonn cumin 1 teaspoon salt 1/2 pint water 3 tablespoons vegetable oil fresh coriander leaves. METHOD Heat oil in large saucepan. Gently fry onions for 2 to 3 minutes, add garlic, fry 1 minute, Add turmeric, and cumin and fry gently for 1 minute, add Chick Peas, stir, add chpped tomatoes, bring to boil. Stir in 1/2 pint hot water, add salt. Bring to the boil, simmer gently for 2o minutes, stirring occasionally. Add fresh coriander stir in and simmer 5 more minutes. SERVES 4 to 6 people SERVE with boiled rice and Naan Bread or Pitta Bread ENJOY

CHILLI NON CARNE

Hi and welcome to our Veggie Kitchen. This week winter is here so we suggest a warming Chilli Non Carne. The recipe is on this blog so ENJOY,

LENTIL and CHICK PEA CURRY

Hi, and welcome. It is cold now and this recipe will warm you. INGREDIENTS 1/2 mug lentils 400g tin chick peas (drained 240g) 2 Mugs of water (approx. one pint) 1/2 onion chopped 3 cloves of garlic crushed or chopped 3 tablespoons of vegetable oil 1 teaspoon turmeric 1 teaspoon cumin salt to taste (one half teaspoon) 1 green chilli (optional) METHOD Put lentils into a large saucepan adding the water. Bring to boil. Skim off froth. Simmer for about 15 minutes. Add salt. Turn off heat, Next, in a separate saucepan heat the oil, add onopns, fry gently for 3 minutes, add garlic and chilli. fry for a further 2 minutes. Add turmeric and stir, add cumin and heat for 1 or 2 minutes. Add water if necessary. Next, add the lentils to this and heat, add chick peas, bring to boil and simmer for 15 minutes stirring occasionally. SERVE with rice,Naan or Pitta bread and yoghurt. ENJOY

PANEER & PEPPERS CURRY

Hi and welcome. This recipe is for a delicious curry using Paneer, a vegetarian cheese. INGREDIENTS 300g block paneer(cut into 3cm cubes) 1 green pepper (diced) 1 red pepper (diced) Tin chopped tomatoes (400g) 1 Chilli (cut into small pieces) 1 small onion (diced) 2 cloves garlic (crushed or finely chopped) 1 teaspoon Turmeric 1 teaspoon Cumin 6 tablespoons vegetable oil Half teaspoon salt METHOD Fry oil, add onions and garlic, fry for 1 or 2 minutes. Add spices and chilli, fry for one minute. Add peppers, fry for 3 minutes, stirring. Add tinned tomatoes, stir and bring to boil. Simmer for 10 minutes, stirring. Add Paneer, stir. Add hot water (if necessary) and cook for 5 to 10 minutes. SERVE with rice, Naan, and Yogurt. ENJOY

CURRIES

Hi and welcome. Winter is on the way so every week there will be recipes for warming curries. WATCH this space.

CHICK PEA AND FETA WARM SALAD

Hi and welcome. Again a chixk pea recipe. A warm salad to serve with crusty bread. INGREDIENTS 2 red onions sliced 1 chilli (optional) 2 tsp paprika 1 lemon (zest and juice) 2 tins chickpeas 200g Feta Cheese crumbled 1 handful of chopped parsley or coriander METHOD Sweat onions and chilli in oil until soft.Add Paprika and stir for one minute. Add lemon zest and juice and liquid from chickpeas; Cook until hot. Add half the Feta and stir. Remove from heat. Put in serving dish sprinkle remaining feta and parsley. SERVE immediately.

CHICKPEA COURGETTE & TOMATO BAKE

Hi and welcome. This week a baked dish, delicious and nourishing. INGREDIENTS 1 small onions sliced 2 garlic cloves crushed 2 small courgettes sliced in rings 2 tins chopped tomatoes 1 tin chickpeas 1 tsp Basil 1/2 cup breadcrumbs grated parmesan cheese or cheddar (4 oz) METTHOD Sweat onions, garlic and courgettes in oil until soft. Add tomatoes and simmer for 20 minutes. Stir in hickpeas and basil and pour into baking dish. Combine breadcrumbs, parmesan and sprinkle over top. BAKE at 180C or Gas 4 for 20 minutes.