Camp Indian-inspired Chickpea Curry

One of the many misconceptions about Indian curries is the idea that they’re stews which take a very long time to simmer away. But in reality, they’re quite the opposite! From start to finish, you can be done and eating in 20 minutes.

A little bit of extra-ness goes a long way when you’re on the road. This is our version of an Indian inspired chick pea curry with purple rice on a bed of spinach and arugula, and topped with Japanese pickled reddish for added that fresh zing!

INGREDIENTS:

SERVES 2

Prep time: 30-40 minutes (including cooking rice)
Cooking time: 15 minutes

• 1 can of chick peas

• 1/2 can of diced tomatoes

• 1/2 an onion

• 4 cloves of garlic

• 1 cup of unsweetened apple sauce

• 1 table spoon of garam masala

• 1 teaspoon of turmeric

• 1 teaspoon of paprika

• 1 teaspoon of chili powder

• 1 tablespoon of butter, or coconut oil to keep it vegan

• 2 cardamom pods

• Olive oil

• 1/2 cup of purple rice (or any grain of choice will do)

• Argula

• Baby spinach

• Japanese pickled raddish

• Salt to taste

• Pepper to taste

• Dried chili flakes to taste

Directions:

Before you begin, start cooking the rice since it’ll take the longest to cook (usually around 20-30 minutes). Follow the instructions for your chosen rice. 

Start your prep by dicing your onion and garlic cloves. Preheat a skillet on medium high heat then add in a good bit of olive oil. Toss in the cardamom pods. Stir in the pan until a little bit of toasted color shows on the pods. Add in the diced onion and garlic and sauté until they’re translucent and soft.

Spoon in the garam masala, turmeric, paprika, and chili powder and combine into the onion and garlic mixture. Stir until a paste of sorts forms in the skillet. Add in the canned dice tomatoes and stir until the tomatoes start bubbling. Finally, add in the can of chick peas. Stir everything together, cover for let everything simmer together for 10 minutes at medium low heat. Season to taste and add in chili flakes to your desired level of heat. Before serving, throw the butter, or if you want to keep it vegan, replace the butter with coconut oil. Stir in one final time, and serve on top of a bed of arugula, spinach, and rice. Enjoy!