Chickpea And Lentil Curry Stew

Chickpeas and curry both have significant health benefits when consumed. In addition to being great for weight loss and chalk full of fiber, this nutty legume is an excellent source of protein and energy booster. Curry powder is a blended spice that is often used in Indian cooking. While most cooks enjoy it for its flavors and heady aromas, it has anticancer and blood pressure lowering benefits.

Looking beyond its nutrition, chickpeas and curry can also be palate pleasers whether you’re cooking for family members or entertaining friends. You could also add some other antioxidants to the dish such as kale. This cruciferous vegetable is only 36 calories and goes well when blended in the following stew. It also adds a bit of brightness and color to the dish.

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Ingredients

1 onion finely chopped
2 garlic cloves crushed
1 tbsp. olive or vegetable oil
1 tsp. chili powder
1/2 tsp. salt
1/4 tsp. fresh ground black pepper
1 tsp. ground turmeric
1 tsp. paprika
1 tbs. ground coriander
1 tbs. cumin
15 oz. can chickpeas drained
1 c. chopped tomato
1/4 c. lentils
1 tsp. garam masala
1/4 c. chopped kale (optional)

Method

  • In a medium sized skillet, saute the garlic and onion on medium high heat until they are transparent in color.
  • Add the salt, paprika, chili powder, turmeric and cumin and cook for an additional three minutes.
  • Add the drained chickpeas, lentils and tomatoes and gently stir until the mixture is combined.
  • Simmer with the lid on for 20 minutes and stir occasionally.
  • Add the garam masala and simmer another 10 minutes. If you’d like to add kale to the dish, you can add the uncooked vegetable at this time.
  • When the stew is done, garnish with freshly chopped coriander leaves if you so desire.

This recipe makes a great topper when served on a bed of rice or wrapped up in a pita. For the best results, toast the pita bread in the oven or broiler for a couple of minutes before serving.

These recipes are so easy to make, that they require minimum supervision while simmering. You can also prepare the stew in a slow cooker before you leave for work. Place the ingredients in your cooker and set on low for eight hours or high for four. When you return home, you’ll have a delicious meal waiting for you.

This recipe is from Archie who originally posted his recipe here on Recipe Yum

Vegetarian Pikachu Omurice

Omurice is ketchup fried rice wrapped with a crepe-like, thinly fried egg. I made it into a Pikachu shape. Most people use chicken with this recipe, but since I’m a vegetarian, I used tofu in my omurice.

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Makes: 2 servings

Ingredients
– 50g firm tofu
– 1 small onion
– 1 small garlic
– 1/2 small carrot
– 1 tbsp butter
– 1 tsp oil
– 2 cups cooked rice
– 1/4 tsp salt
– pepper
– 3 tbsp ketchup
– 4-5 snow peas

Egg Crepe
– 2 eggs
– salt
– 1 tsp oil

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Method
 Cut tofu into small pieces.

 Cut garlic, onion and carrot finely.

 Melt butter and add oil in a frying pan at medium heat. Add onion and garlic and cook until onion becomes translucent.
 Add carrot and tofu and cook for 3 minutes.
 Add cooked rice and snow peas and cook, mixing for 2 minutes. Season rice with salt and pepper.
 Make room in the frying pan and add ketchup. Cook only ketchup for 30 seconds. Mix rice and ketchup and fry together for 1-2 minutes.
 Beat eggs and a pinch of salt together.
 Heat frying pan with 1/2 tsp oil.
 Pour 1/2 of egg mixture onto hot frying pan and make a crepe-like, thin round egg sheet.
Make rice into a Pikachu shape and cover with egg sheet.

 

This recipe is from Archie who originally posted his recipe here on Recipe Yum