It's National Vegetarian Week this week! While a lot of people go Vegetarian for the whole week, it's also a great time just to find a vegetarian meal that you can regularly incorporate into your dinner roster. (Hello Meatless Mondays!)
This easy, filling, curry is a favourite in our house, it's SO GOOD, I've even served it to guests. Use a big wok and double up the recipe for the freezer, or for lunch the next day, the leftovers are terrific.
3 tbsp. olive oil
2 chopped onions
6 cloves of garlic, minced
2 tbsp. grated fresh ginger (the powdered stuff sucks, don't cut this corner)
2 tsp EACH - chili powder, ground coriander, ground cumin, garam masala
1/2 c. tomato paste
2 tsp brown sugar
1/4 tsp salt
1 Red Chili (optional - for those of us that love some spice!)
2 cans of rinsed, drained chickpeas
2 tbsp. Lemon Juice
In a wok or sauce pan, heat oil. Add and cook onions until soft, 5-ish minutes. Add garlic and ginger. Cook for 1 minute. Stir in dry spice - coriander, chili powder, cumin, and garam masala, cook until your whole house smells like downtown New Delhi, about one minute.
Stir in one cup of water, tomato paste, brown sugar, salt, and chickpeas. Reduce heat and cook covered for 15- ish minutes. Stir in lemon juice.
This is such a versatile dish - serve on it's own or for a bigger meal, with jasmine or basmati rice (brown varieties of each are available).
If you're going the Vegan route, garnish with some chopped chilies, cilantro and lemon wedges. Coconut yogurt is also a terrific addition. If you're only going the Vegetarian route - plain yogurt works too.
PS... it's also gluten free!
Total Time - 30 minutes. 4 Servings. 439 cal / per serving.