High Speed Chick Pea

Everning blog hoggers. A while ago I was asked about vegaterian meals. I braged abit about how good I thought I was with non meat meals... But I never realy dilivered... Untill tonight.......

'Chick Pea Curry'

Not only is this dish meat exempt.. It's vegan aswell. To top it off, the whole thing can be made for about $6 (Serves 2). Plus, if your realy hot shit in the kitchen. (Like me. Ha Ha). This curry can be on the table in 36 minutes.... Beat that!

Ingredents:

1 Tin of chick peas. (440g).

1 Tin of whole peeled tomatoes. (440g).

1 Brown onion. Diced.

1/4 cup of fresh corriander.

2 small waxy potatoes. Cubed. 2x2cm.

2 tbl spoons cummin seeds.

1/2 tbl spoon tumeric.

1/2 tbl spoon paprika.

2 cloves of garlic.

1 dryed red chilli.

1 tbl spoon fresh parsley.

1 tea spoon salt.

Pepper.

Method:

In a motor and pestle, crush to a fine paste the, cummin, tumeric, paprika, garlic, chilli, parsley, salt, and a few cracks of pepper. A little amount of oil might help to combine it all.

Bung the onions and spuds in a medium sized heavy based pot. Brown em for a couple of minutes. Keep them moveing so the potato doesn't stick to the bottom. It's now time to add the curry paste. It's critical that you have the tomatoes ready to go, cause the paste only has to fry gently for about 30 seconds before the flavor is ruined. So do that. Fry the curry paste gently for 1/2 a minute then add the tomatoes. Try to deglaze (scrape off the bottom) the pan. Bring to a simmer, stir often. After about 10 minutes add the chick peas. Resume simmer. Start the rice. (Long grain, or Basmati). Make a yougart sauce with a fine julienne of cucummber and a little sugar. Reserve some of the julienned cucummber for a garnish.

When the rice is cooked. Plate up with the yougart sauce on the side. Add the extra cucummber as a garnish.

Beverage:

Curry is beer only food. If you or your guests ask of wine. Explain that only morons would ask for wine when served curry...