Vegetarian Chickpea Curry! (60p per person)

It has been a while since I have written a recipe or even updated my blog. But so much has happened in the last year. Baby Flipper is getting big, 10 months now, but he refuses to eat anything except my milk. I so enjoy breastfeeding, but it is draining that he never wants anything else. However, I’m sure that before he turns 18 he will have learned to eat proper food (I’m not breastfeeding that long!!!). However, Baby Flipper is growing really well, he is gaining weight and so content.

His big brother “Blip” is almost 4 years old and becoming a fantastic little boy. He can count to 10 in Danish and English and almost to 20 in English. He understands all Danish but still prefer replying in English. He no longer uses a dummy!! JUBIIII and is still so in love with his little brother. He can’t stop giving him kisses and hugs. They are the two most amazing things that ever happened to me.

The husband is still working hard, and fantastic with his two sons. Spending lots of time together now. On top of everything else, we are moving to a new house, not far from where we are but it still means everything must be packed down and moved… very stressful.

Hopefully we will soon get there. Due to the house move, I have been cleaning out my cupboards and made this cheap but filling vegetarian curry. It freezes well. You could use some premade curry powder if you wanted to. I like to use my slow cooker for it, however, you could make it on the stow instead. Also. You could add all the ingredients directly to the slow cooker instead of heating it in the oil, however, the taste isn’t quite the same.

You can make up the spice mix in a bigger container for another time or for other curries.

 

Vegetarian chickpea curry

Serves 4

Ingredients:

1 Tin Chickpeas (400g)
1 Tin Chopped Tomatoes
½ bag spinach (100g)
4/5 medium  peeled potatoes (cut in half if big)
2 Garlic cloves, finely chopped
1 small onion finely chopped
2 tbsp cooking oil
Pinch of salt
Rice for 2 people

Spice mix

1 tsp Cumin seeds
1 tsp mustard seeds
½ tsp ground turmeric
1 tsp hot chilli powder
1 tsp ground ginger
¼ teaspoon cinnamon
3 dried chillies
1-2 dried curry leaves
1 star anis

 

Method:

1. Add the oil to a pan place on medium heat. Now, add all the dried spice mixture into it. When the cumin seeds start popping add the chopped onion and garlic to the pan and cook until translucent.
2. Transfer the mixture to a slow cooker, add the tomatoes, chickpeas and potatoes to the slow cooker, leave on high for 3-4 hours or until the potatoes are cooked through. Season with salt if needed.
3. Turn the slow cooker off and mix the spinach through the mixture, until wilted.
4. Serve with either Naan bread or rice.
    

Bon Appetite – As my grandad would have said

Costings:

These has been based on Tesco’s prices and the basic products where possible (Correct as per May 2018). All spices are bought in bulk from Asian supermarket, this brings price down massively.

1 Tin Chickpeas (400g) 55p
1 Tin Chopped Tomatoes 35p
Spinach 50p
Potatoes 30 p
Garlic 6p
Onion 10p
Oil 1 p

Spice mix
Cumin seeds 5p
Mustard sees 5p
Tumeric 3 p
Chilli powder 5p
Ginger 5p
Cinnamon 3p
Chillis 3p
Curry leaves 5p
Star Anis 5p
Pinch of salt 1p
Rice 10p (basic rice 180g)

Total £2.37