What started off as some pretty basic ingredients turned into something quite delicious!
Next time though I would use a smaller chilli or just a third of a chilli as the meal was warm and spicy but just under what I can stand as a hot curry (I'm a wuss so not a lot of heat). The kids however were swigging water and dragging at their tongues with their hands (which was, of course, hilarious). I hadn't considered the fact that at just 22 months they eat half their meal with cutlery and the other half with their hands....so I'm sure we got a few sore eyes from the chilli too (which again was pretty funny).
I really, really enjoyed the curry. I am not a curry person but the sweet and melting peaches (I know, who knew peaches would work in a curry!) and the gentle heat of the chilli really worked for me, I actually had seconds!
An even bigger plus for me was that for the first time ever my served up version of a dish actually looked like the version in the glossy photos of the book.
The hubster was less impressed, with words such as "where's the meat" passing his lips. But I am determined I will convert him to our money diet ways!
So that all important recipe!
Peach and Chickpea Curry
- 250g tinned chickpeas (drained weight)
- 1 onion (I didn't use this as G-man and I have an onion intolerance)
- 1 clove of garlic
- 1 chilli
- splash of oil
- a shake of ground cumin
- 400g tin of peaches in juice
- 400g tin of chopped tomatoes
- a handful of fresh coriander, chopped
- 1 vegetable stock cube
Drain and wash chickpeas. Pop them in a pan of clean water and boil vigorously for 10 minutes.
Meanwhile, peel and chop the onion and garlic and finely chop the chilli.
Put oil in another saucepan and add the onion garlic and chilli then the cumin and cook gently on a low heat. Allow the food to sweat, not brown.
Take the chickpeas off the heat, drain and rinse them.
Drain the peaches, saving the juice. Chop the peaches into small chunks and add to the onion mix along with the peach juice.
Pour the chopped tomatoes over the peaches and onion, add the coriander, crumble over the stock cube, mix and cook on a low heat for around 30 minutes.
If the sauce gets too thick add a cup of water to it ( I didn't have this issue).
Add the chickpeas back to the curry and allow to warm through before serving.
So if you are thinking of buying the book but not sure if you will like the food, try this dish and if you like it, go out and buy it! So far, I have been really impressed.