Or as I like to call it loudly... FIVE DOLLAH CURRY!!! I am going to try to remember this recipe and what I threw into it. It looks a lot like my chickpea, tomato, and chicken curry. It isn't. It is a vegetarian curry. I honestly threw this together last night because I decided during the day that one pack of instant oatmeal was enough to eat and I was SO HUNGRY when I came home from work.
ingredients
- 1 can of chickpeas, rinsed and drained
- 1 can of lentils, rinsed and drained
- 1 can of diced tomatoes... I used Aylmer's Accents. You can also use a chopped tomato. The can was soaked in olive oil so I rolled with it.
- 3 cloves of garlic, minced
- 2 1/2 tbsp. of curry powder
- 1/2 tsp. ground ginger
- 1/2 tsp. cinnamon
- 1 tbsp. garam masala
- 1/2 tsp. coriander
- 1/2 tsp. cardamom
- 1/4 tsp. ground cloves
- 1/4 tsp. cayenne
- 1/2 tsp. Epicure Spices for Chutney (optional)
- squirt of ketchup (optional, I just threw it in)
- fat-free yogurt for serving
- naan bread for serving
directions
Heat a bit of olive oil in a large skillet. When the oil is hot throw in the minced garlic, cook for half a minute, throw in your spices and warm them up for a minute. Throw in your chickpeas, lentils, tomatoes. Squirt some ketchup over it, mix everything together and let it all simmer for 30-45 on medium-low. (Is that a real temp on an oven? It is now.) Serve with some naan and yogurt. Enjoy.
As you can see... I almost forgot to take a picture of the finished project. I was that hungry. It was filling and delicious. Next time I will remember to take a picture when I dish up. Next time I will also pay more attention to the oil heating in the skillet and I won't almost burn the house down and burn three cloves of garlic.
Cheapest curry ever? Probably! I'd love to try dried chickpeas and lentils... any advice?
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