Chickpea and Cucumber Curry
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Ingredients
Chickpea curry
- 1/3 cup olive oil ($0.72)
- 1 large onion halved, sliced thinly ($0.59)
- 2 tbsp ginger thinly chopped ($0.42)
- dash cayenne pepper ($0.03)
- 1 cup pureed tomatoes about 2 medium tomatoes ($1.00)
- 1 tsp lemon juice or 2 tsp mango powder ($0.00)
- 1 tbsp paprika ($0.60)
- 1 tsp turmeric ($0.16)
- 1 tsp salt ($0.02)
- 2 cups water ($0.00)
- 4 cups chickpeas cooked ($2.25)
- 1/2 cup cilantro chopped ($0.45)
Cucumber
- 1 long english cucumber cut in 1/2-ince dice ($1.69)
- 1/4 tsp black pepper ($0.01)
- 1/4 cup red onion finely chopped ($0.25)
- 2 tbsp lemon juice fresh ($0.00)
- 1/2 tsp salt ($0.01)
- 1/2 cup cilantro chopped ($0.45)
Instructions
- Prep your ingredients. In a medium bowl, combine cucumber, black pepper, onion and lemon juice. Stir well, cover and refrigerate until ready to use. (This can be made ahead of time)
- On medium-high heat, heat the oil in a medium pot for about 1 minute.
- Add onion and saute for 8 minutes until lightly browned. Make sure not to burn the onions.
- Stir in ginger and saute for 1 minute.
- Add tomatoes, lemon juice, paprika, turmeric and salt. Combine well and cook for about 5 minutes until oil glistens on top.
- Add water and cooked chickpeas. Combine well and bring to a boil. Reduce the heat to low, add cover and simmer for 5 minutes, stirring occasionally. Add cilantro and cool for 10 minutes. (You can cool longer – 30 minutes- if you want to eat it warm)
- Take cucumber out of the fridge. Add salt and cilantro and mix well.
- When ready to serve, top chickpea curry with cucumber. Serving suggestion: Serve curry with bowl of rice and top with generous serving of cucumber.
Recipe Notes
* Note regarding pricing: The lemons used in this recipe are from my garden which is why there is no price listed. The price for the pantry items such as salt takes into account the cost of the amount used for the recipe and not the cost if you had to purchase the entire jar.
** All prices in US dollars.
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