Not having a car is usually not a problem, since I don’t have to worry about exorbitant insurance costs, and I feel like I’m being green. I do, however, wish I had a car when my food stock starts to deplete. I barely ever go for groceries in the winter because I’m a wuss when it comes to the cold. When I do buy groceries, I make sure to buy canned, frozen, and fresh veggies that I can chop and freeze myself. That way, I can avoid going shopping for longer. Then, I make meals like this chickpea curry.
The only fresh produce I use in this chickpea curry are the potatoes and the onions, which last practically forever when stored properly. It takes me all of three minutes to chop them, and the rest is either taken out of my freezer or requires opening a can. I like to make this curry in my slowcooker because it literally takes me 7 minutes of work. You can, however, make this on the stove top.
If you want a more traditional chickpea curry, try my other recipe.
Chickpea Curry (vegan)
1 can green peas, drained and rinsed – or about 1 1/2 cups frozen
1 can chickpeas, drained and rinsed
Large potato, cubed
2 small or 1 large onion, chopped in large pieces
1-1/2 cups frozen carrot and green bean combination
About 4 cups veggie broth
2 tsp each: turmeric, ground ginger, ground coriander, ground cardamom
1 tsp each: cumin, garam masala, cayenne pepper
1 can full fat coconut milk
Slowcooker: Combine all the ingredients except the coconut milk in a 6 or 7 quart slowcooker. Make sure the contents are completely submerged in broth. For crunchy veggies, set on high for 4 hours or low for 8 hours. I like my veggies soft so I set it overnight on low for 10 hours. About 20 minutes before it’s done, add the coconut milk. I like my curry really coconutty so I add the whole can, but you can definitely put less. Serve over rice.
Stovetop: In a soup pot, combine all the ingredients except the coconut milk. The veggies don’t need to be completely submerged for this method, so if you like less liquid in your curry, you can reduce the amount of broth. You’ll need at least 2 cups of the broth, though. Cook for about 40 minutes on medium or low heat. You want it to be boiling, but not boiling over. A few minutes before the end, add desired amount of coconut milk. Serve over rice.
Note: If you like your curry to taste really strong, you may need to increase the amount of spice. I keep the amounts of spice low so that I don’t end up smelling like curry.