This is such a thrown together recipe. Most of my curry dishes are just thrown together actually.
As I’ve mentioned before, chickpeas have a lot of protein in them, which makes them a great alternative protein for meatless eaters. I purchase them dried and make large batches at a time, keeping some in the freezer for easy access. Once made, they can be thrown in salad, soups, stir fry, curry dishes…you get the point.
Here is what I threw together tonight based on what I had in the cupboards. In the past I’ve subbed some of the ingredients – so I’ll point those out along the way.
About 2 cups veggie broth – You can use chicken, or even just water if you want.
About 2 cups fresh water
1/2 large red onion, diced
3 small sweet potatoes, peeled and diced
1 jalapeno, seeded and diced (no idea why this is in here, we had one and I threw it in, it adds a kick though, so feel free to leave it out)
1 small can tomato paste – or can crushed/stewed tomatoes if you have them.
1-2 cups chickpeas (tonight I had leftover chickpea salad so I just used that – so it had tomato, pepper, onion, carrot in it as well)
A few baby carrots, diced – left these out due to the above ingredient change
1 TBSP unsalted butter
1 1/2 tsp ginger
1 1/2 tsp curry
1/2 tsp cayenne
Salt and pepper to taste throughout cooking
Combine everything in a medium pot and put on medium heat. Simmer until potatoes are soft and liquid has reduced slightly.
Serve over rice, lentils or alone! Personally, I served mine over lentils and leftover stewed cabbage – weird, but good.
PS This is SPICAYYY! Do your own taste testing.