Curry!
Curry around here is a special treat since I can't get anyone to eat it with me. ~sigh~
But it doesn't stop me from making it.
Okay, it only says New Year's to me because I'm not one to fuss over New Years Eve.
I'll admit, I cheated with this one. Here is how I cheated:
1 tablespoon oil
1 large onion, diced
3 cloves garlic, minced
1 teaspoon cumin seeds
1 tablespoon minced fresh ginger
1 can chickpeas
1/4 cup of (store bought) red thai curry paste
1/4 cup tomato paste
1/2 cup water
In a wok add oil and saute onions until they become soft. Add ginger, garlic and cumin seeds cooking for a minute. Add chickpeas and toss cooking for about three minutes, add curry paste, tomato paste and water if needed. Simmer for about fifteen minutes.
Serve with brown rice.
I'm trying to eat a healthy gluten-free diet and this is my food journey along the way.
Subscribe to:
Post Comments (Atom)
Recipe Review: Gluten-Free Bagels
While at the library this weekend, I came across a copy of Paleo Cooking from Elana's Pantry cookbook of gluten-free, grain-free, dair...

-
This is one of my favourite summer-time recipes. It is so simple to make, and delicious on a hot summer day! 6 cups of diced watermelon 1...
-
Curry! Curry around here is a special treat since I can't get anyone to eat it with me. ~sigh~ But it doesn't stop me from makin...
-
No, thank you! I prefer a hot breakfast. I start with pan frying some gluten-free garlic sausage that has been thinly sliced. You can ...
to many chick peas :P
ReplyDeleteI love chickpeas, there are never enough chickpeas!
ReplyDelete