A last minute thought for tea tonight.
It was concocted from what I had in the cupboard and needed using up, but feel free to add or change any vegetables. For me I’d add some spinach but I knew that would be pushing it for G, unless I blended it, and I wanted to leave it a bit chunky.
The toddler like this, as long as it was out of my bowl and on my spoon. What’s new?! I loved it, and may have had thirds!
1 red onion, diced
1tbsp garlic oil
1/2 tsp ground ginger
1/4 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp turmeric
1 tsp medium curry powder
1 tin chickpeas, drained
120g fresh tomatoes, diced
Natural yogurt to taste
Fry the onion in the garlic oil until soft
Stir in all the spices and let them dry for a minute or so
Pour in the drained chickpeas and about 1/2 pint water
Bring to the boil and simmer for at least 20 minutes, but for as long as you can
About 5 minutes before the end of cooking stir in the tomatoes
Take of the heat and leave to cool slightly before stirring in the yogurt.
You can use as little or as much as you want (you can’t reheat once the yogurt is added or it may split. If you want to save some or freeze for later, do this without the yogurt)
Served with boiled rice and homemade flatbreads
Mrs H xxx