Placeholder Content Image

Easy chickpea masala curry

<p>This is a quick, easy and healthy curry. I can have this on the table in 20 minutes.</p> <p>If you already own a well-stocked spice rack, then you will have most of the ingredients on hand.</p> <p>If good tomatoes are in season, you can use them instead of the tin for a fresher flavour - just cook it a bit longer and add some more liquid if need be.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 4</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>1 chopped onion</li> <li>2 cloves garlic, finely chopped or crushed</li> <li>½ teaspoon ground coriander</li> <li>½ teaspoon ground turmeric</li> <li>½ teaspoon cumin</li> <li>½ teaspoon garam masala</li> <li>¼ teaspoon ground chilli</li> <li>1 can chickpeas, washed and drained</li> <li>1 can chopped tomatoes</li> <li>Salt, to taste</li> <li>Small piece fresh ginger, grated</li> <li>Handful fresh coriander, roughly chopped</li> <li>Natural yoghurt, to serve (optional)</li> <li>Rice for four people</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Get the rice cooking first as it will take around 20 minutes.</li> <li>Meanwhile, gently fry the onion and garlic in a large saucepan just until soft. Add dry spices and cook for two minutes.</li> <li>Add the chickpeas and coat well in the spices. Add tomatoes and salt to taste and simmer for 10 minutes.</li> <li>If desired, stir in the ginger and coriander and serve on the rice with a dollop of yoghurt.</li> </ol> <p>Do you love curry? What’s your favourite type? Let us know in the comments.</p> <p><em>Written by Emma Robertson. First appeared on <a href="http://Stuff.co.nz" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>.</em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</strong></em></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/08/sri-lankan-chicken-curry/"><strong><em><span style="text-decoration: underline;">Sri Lankan chicken curry</span></em></strong></a></p> <p><a href="/lifestyle/food-wine/2016/05/potato-and-cauliflower-masala-dosa/"><em><span style="text-decoration: underline;"><strong>Potato and cauliflower masala dosa</strong></span></em></a></p> <p><a href="/lifestyle/food-wine/2016/04/red-lentil-coconut-dhal-kaffir-lime-and-lemongrass/"><span style="text-decoration: underline;"><em><strong>Red lentil and coconut dhal with kaffir lime and lemongrass</strong></em></span></a></p>

Food & Wine

Placeholder Content Image

Garam masala lamb with lemon quinoa pilaf

<p>There’s more to winter than pasta! This garam masala lamb with lemon quinoa pilaf uses three of nature’s superfoods; yoghurt, quinoa and almonds.</p> <p><strong><span style="text-decoration: underline;">Serves:</span> </strong>4</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>1 tablespoon olive oil</li> <li>1 small onion, sliced</li> <li>1 teaspoon freshly grated ginger</li> <li>2 teaspoons garam masala</li> <li>2 tablespoons tomato paste</li> <li>salt and freshly ground black pepper</li> <li>1 teaspoon finely grated lemon rind</li> <li>2 teaspoons honey</li> <li>1 cup Greek-style natural yogurt</li> <li>500g lamb backstraps, fillets or lamb steaks</li> </ul> <p><em>Lemon quinoa pilaf</em></p> <ul> <li>30g butter</li> <li>1 small onion, finely chopped</li> <li>½ red capsicum, chopped</li> <li>1 cup basmati rice</li> <li>⅔ cup white quinoa</li> <li>1 ¾ cups boiling water</li> <li>2 tablespoons currants</li> <li>½ cup chopped coriander</li> <li>1 teaspoon finely grated lemon rind</li> <li>⅓ cup flaked natural almonds, toasted (optional)</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Heat oil in a small saucepan, add onion and ginger and cook until lightly golden. Add garam masala, tomato paste and 2 tablespoons water, then season to taste. Cook for 1 minute or until fragrant. Transfer mixture to a jug, add lemon rind, yogurt and honey and blend using a stab mixer until smooth.</li> <li>Combine 1/3 cup spiced yogurt mixture with lamb and marinate for at least half an hour, or overnight. Refrigerate remaining spiced yogurt until required.</li> <li>For the pilaf, heat butter in a saucepan, add onion and gently cook until translucent. Add the capsicum, rice and quinoa and stir to coat. Add water and season with salt, bring to a simmer, then cover and cook on low heat for 10-12 minutes or until the rice and quinoa are 'al dente' and the liquid absorbed. Sprinkle currants over the pilaf and return the lid. Stand covered for 10 minutes to steam through. Use a fork to mix through the coriander, lemon and almonds.</li> <li>Place lamb on a foil lined tray and cook under a preheated grill until done to your liking. Rest for 5 minutes before slicing and serving with pilaf and remaining spiced yogurt.</li> </ol> <p>Do you have a similar recipe to share with us? Let us know in the comments below.</p> <p><em>Recipe courtesy of Legendairy. <a href="http://www.legendairy.com.au/" target="_blank"><span><strong>Visit their site</strong></span></a> for more delicious food ideas.</em></p> <p><strong><em>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</em></strong></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/05/chinese-beef-and-noodle-stir-fry/"><strong><em><span style="text-decoration: underline;">Chinese beef and noodle stir-fry</span></em></strong></a></p> <p><a href="/lifestyle/food-wine/2016/05/chicken-and-vegetable-winter-pie/"><strong><em><span style="text-decoration: underline;">Chicken and vegetable winter pie</span></em></strong></a></p> <p><a href="/lifestyle/food-wine/2016/05/peppered-steak-red-wine-jus-potato-bake/"><em><strong><span style="text-decoration: underline;">Peppered steak with red wine jus and potato bake</span></strong></em></a></p>

Food & Wine

Our Partners