Thursday, 29 December 2016

Quick Chickpea & Banana Curry


I hope you've had an amazing Christmas! My Christmas was oh so nice but now I'm back home and that feels quite great too. It's a sunny and beautiful winter's day here today and I've spent the morning cuddling with my love, walking in the forest and drinking coffee and matcha. So nice to take things slow today ♥.

There's something so special and warming about a hot curry on cold days. This curry is super quick as you just put all the ingredients in a saucepan and cook them together for about 15 minutes. So simple! Serve it with some rice or crusty bread and enjoy.

I realise that this isn't the "proper" way to cook. I should begin with sautéing some onions and the veggies and then add the wet ingredients. But, honestly, who cares? This way I don't have to worry about burning the onions (I've never liked onions anyway) or choosing an oil which is heat stable (it's so much healthier to eat oils unheated). And this way is so much quicker and, to me, equally delicious. Make your own rules in the kitchen :)
 


Quick Chickpea & Banana Curry

Serves 2-4


1 red bell pepper
1 banana
1 can of chickpeas
1 can of crushed tomatoes
1/2 cup (1 dl) extra creamy coconut milk
1 tbsp curry powder
1/2 tsp cumin
1/2 tsp herbal salt
1/4 tsp black pepper
1/4 tsp cinnamon
Chili powder to taste

Chop the bell pepper and slice the banana. Rinse the chickpeas. Then put all the ingredients in a saucepan and bring to the boil. Cook on low heat under a lid for about 10-15 minutes. Stir from time to time. Serve and enjoy!

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