Chick pea curry

I made this up as I went along, so I don’t remember which spices I used in the curry. I don’t know how to do spicy rice properly either, so I made that up too. I suggest you do the same!

Ingredients

For the curry

• 1 apple, diced
• ½ red pepper
• 1 can (400g) chick peas, drained and rinsed
• 1 can (400g) chopped tomatoes
• 1 onion (I used 2 small onions)
• 1 clove garlic, finely chopped
• A selection of spices, I think I used ginger, mustard seeds, cumin and some others
• Oil

For the rice

• Enough rice for one person
• “Spices” — I used turmeric, cloves, ground cumin, mustard seeds, cardamom pods
• Oil

Method

For the curry

1. Fry the onion, garlic and apple for a few minutes, then add the pepper.
2. Add the tomatoes, spices and chick peas and simmer for 15 minutes, stirring occasionally.

For the rice

1. Rinse the rice in cold water. Fry lightly in oil with the spices until it smells nice.
2. Add cold water (the right amount! Twice as much water as rice) and bring to the boil.
3. Cover, and simmer until the rice has absorbed all the water.

This page was last modified on 23 January 2008.

This work by Matthew Blissett is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.