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A quick & easy meat-free curry

Updated on June 10, 2015
A quick and easy meat free curry.
A quick and easy meat free curry. | Source

Quick, easy, meat free curry with chickpeas, tomato and apple

I enjoy making a beautiful and delicious curry from scratch - grinding spices, preparing ingredients and long, leisurely cooking. However, I rarely have the time.

More often than not though, I look despairingly into the fridge, see very little so turn to the store cupboard and rifle through the canned goods. Often, these what-on-earth-can-I-cook meals turn out so well that they become regulars - this quick and easy Indian-style dish is one of them.

Prep time: 5 min
Cook time: 3 min
Ready in: 8 min
Yields: 4

Ingredients

  • 1 large onion
  • 1 can chopped tomatoes (I like organic)
  • 1 can chickpeas, strained and rinsed
  • 1 apple
  • 1 cup korma paste
  • 1 can evaporated milk (I prefer Carnation)
  • A little olive oil for frying
  • To serve:
  • Lemon wedges
  • Indian bread (naan or chapatis)
  • Fresh coriander

Instructions

  1. Heat the olive oil in a large frying pan or skillet. Fry the onion for about five minutes until they are soft and beginning to brown slightly. Stir in the korma paste.
  2. Add the tomatoes and chickpeas. Bring to a boil, add the milk then reduce the heat and simmer for 2 - 3 minutes.
  3. Core and chop the apple (no need to peel) and add to the pan. Cook for a further minute - just long enough for the apple to be warm but still crunchy - and serve.
Healthy Indian Vegetarian Cooking: Easy Recipes for the Hurry Home Cook [Vegetarian Cookbook, Over 80 Recipes]
Healthy Indian Vegetarian Cooking: Easy Recipes for the Hurry Home Cook [Vegetarian Cookbook, Over 80 Recipes]

The chickpea curry you see above was loosely (very, very, very loosely) based on the version in this book.

The author has created wonderful vegetarian Indian meals that are quick and easy to prepare.

There's also a lot of useful information about cooking methods, the ingredients used and more.

 
Patak's Korma Curry Paste, Coconut & Coriander (Mild), 10 oz, (Pack of 2)
Patak's Korma Curry Paste, Coconut & Coriander (Mild), 10 oz, (Pack of 2)

This is the curry paste that we use - we buy it in packs of two (or sometimes more) online because it is considerably less expensive than our local store - which can't be relied upon to have a regular stock.

Online however, it's always available. It comes from a long-established Indian-owned company based in London. I won't use any other brand.

 

Curry and the English

What is it about the English population and curry? Why is it so popular? And believe me,it really is the most popular meal in England.

Forget any ideas you might have about 'traditional English food'. Although let me say that curry and highly spiced foods have a very long history in British cuisine.

In fact, written recipes for what today we would call curry can be found dating from as early as 1390 in the Middle Ages.

Remember, that was the first written recipe - people had probably been cooking curry-like dishes for hundreds of years.

Sometimes it's easy to forget that people in ancient times travelled. Yet the Romans were travelling to India and buying spices from the country before the birth of Christ.

When the Romans occupied Britain, many British people adopted their ways and therefore, even in those early days, spiced food were not unknown, especially for the more wealthy inhabitants of the country.

By the Middle Ages, Britain has its own trading arrangement with India. And by the time English recipes were written down, two seasoning powders - a little like the curry powder of today - had been developed.

These were powder-douce (soft) and powder-fort (strong).

An interesting sidenote is that the first English recipe book had a curious name - the Forme of Cury. It is speculated that the word 'cury' comes from the French word cuire, meaning 'to cook'. Hmm, I'm not so sure.

Several hundred years later, the British ruled India for almost a hundred years. During that time thousands of British people either lived in India or visited there.

Naturally, many adopted the Indian cuisine and way of eating. Most wealthy people in India (and after all, it was likely to be the more wealthy people who were there) employed local chefs and cooks. It was only to be expected that the British grew to enjoy Indian cuisine. When I refer here to Indian cuisine, I mean the types of foods we eat in Britain today.

Of course, this meant that generations of children were brought up on Indian dishes.

As the British returned home over the years, the Indian food and ways of cooking were taken with them and curry found an even greater foothold in the United Kingdom.

There were Indian restaurants in the UK in Victorian times. Gradually, these spread to the rest of the country until the situation arose that we still have today - that most British people eat curry, or at least Indian inspired foods, at least once a week if not more frequently.

© 2013 Jackie Jackson

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    • KandH profile image

      KandH 

      4 years ago

      Sounds yummy, will give this a try - thanks for the great recipe!

    • BritFlorida profile imageAUTHOR

      Jackie Jackson 

      4 years ago from Fort Lauderdale

      @lisavollrath: We haven't been able to give up dairy yet - slowly but surely though :)

    • lisavollrath profile image

      Lisa Vollrath 

      4 years ago from Euless, Texas

      @Margaret Schindel: I was just thinking the same thing. Instant vegan version!

    • profile image

      seahorse60 

      4 years ago

      Tasty but easy, just the kind of recipe I like, thanks!

    • ecogranny profile image

      Kathryn Grace 

      4 years ago from San Francisco

      We love garbanzos, tomatoes, curry and apples, so I'm letting my mouth roll around all those imaginary flavors and scents. Going to have to give this a try. Thanks for showing the korma paste, as that is a completely new one on me.

    • BritFlorida profile imageAUTHOR

      Jackie Jackson 

      4 years ago from Fort Lauderdale

      @Margaret Schindel: Good idea, Margaret.

    • Margaret Schindel profile image

      Margaret Schindel 

      4 years ago from Massachusetts

      This sounds easy and delicious, Jackie! I may try substituting coconut milk for the evaporated milk. Yum!

    • BritFlorida profile imageAUTHOR

      Jackie Jackson 

      4 years ago from Fort Lauderdale

      @sousababy: Tomato and apple seem to go so well together.

    • sousababy profile image

      sousababy 

      4 years ago

      Oh yeah with apple - brilliant. I must give this a go. Thanks for another tasty recipe.

    • BritFlorida profile imageAUTHOR

      Jackie Jackson 

      4 years ago from Fort Lauderdale

      @Nancy Hardin: Thank you so much, Nancy. For people who eat meat, this recipe is also ideal as an accompaniment. For example, it would make a delicious side dish with a plain roast chicken. It's also very good if you're feeding large groups of people - it's very inexpensive so is perfect for feeding a crowd, especially in cooler weather. So many meat free meals can also be served as a tasty appetizer too.

    • Nancy Hardin profile image

      Nancy Carol Brown Hardin 

      4 years ago from Las Vegas, NV

      I don't eat many non-meat meals, but this is one I believe I could do very well having for dinner. Your lenses are always well done!

    • profile image

      alexisnilo 

      4 years ago

      I think I will prepare this recipe soon, thans.

    • Brite-Ideas profile image

      Barbara Tremblay Cipak 

      4 years ago from Toronto, Canada

      another recipe that I know I would love - sounds just terrific!

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