1/2 cup chickpeas, soaked overnight and then cooked in a pressure cooker for 12-15 minutes
OR 1 tin chickpeas, drained and rinsed
1 red onion, peeled and chopped
2-3 cloves garlic, peeled and crushed
1 red or yellow pepper, chopped
chunk of butternut squash, peeled and diced
Either 1-2 small or 1/2 large courgette, diced
1 tin tomatoes
Sloosh tomato paste
2 tbs olive or other cooking oil
Curry powder, either your own blend or a proprietary one
Salt, pepper, etc
To serve: your choice of rice. I used red rice, as I have recently come across it in a local vegan take-away, and it is utterly delicious - much nicer than brown, and quite a different thing to white.
Fry off the curry powder in the oil for a few minutes, then add the onion and other vegetables, which you stir well and leave to cook for a few minutes. Then add the tomato paste, the tin of tomatoes, and any other seasoning you choose - I used salt with thyme (a blend from Brockwell Park), freshly ground mixed peppercorns, and a spoonful each of Dunn's River ginger/garlic/pimento and All-purpose seasoning. I also added a teaspoonful of sugar, which is lovely with tomatoes - doesn't make it sweet, but does lift it. Allow to cook for 20-25 minutes until the vegetables are done, then serve with rice, and if liked, chutney, yoghurt, etc.
The red rice is cooked like any other kind - rinse, cook off in a little oil, add twice as much boiling water, stir, cover, leave on minimal heat for 45 minutes and then let sit for at least 10 minutes to absorb any remaining water.
