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More FoodThis afternoon Hailey made this bread for lunch. We served it as an open face sandwich with egg salad just like it was recommended and everyone agreed it was very good. I had her make 2 loaves so that we could have one with dinner, which was Chick Pea Curry. The good things about Chick Pea Curry are:
So, I thought I would share. This feeds the 8 of us with a couple of lunches left over.
Chick Pea Curry
Ingredients:
2 Tablespoons of coconut oil (or vegetable oil) 1 onion, chopped 4 cloves of garlic, finely chopped or crushed 2 apples, peeled and chopped (this is a very good way of using up an apple that has gone wrinkly but is not rotten) 2 green pepper, finely chopped (optional) 4-6 teaspoons of curry powder 4c dried chick peas (garbanzo beans) soaked overnight and boiled for about 45 min, or hot water soaked for 2 hours and boiled, or about 4 cans 2 15 1/2 oz cans of tomatoes (I just used 4 fresh) handful of raisins (optional) 2 tablespoons of shredded coconut (optional) 2c frozen peas salt
Fry the onion, garlic and apple in the oil for a few minutes. Add the curry powder and stir for a minute or two. Add the tomatoes (chop them if needed) and green pepper. If you like really sweet tasting curry, then add the raisins and coconut. Cook for about 15 minutes at simmering level and then add your chick peas and cook for a further 10 minutes. Shortly before the end of cooking time put the frozen peas in, Add salt to taste.
You can serve this over rice if you like.
Ideas for toppings are chopped fresh tomato, cucumber, sliced banana (yes this does work!), sunflower seeds, avocado. You can put all the topping options in little bowls and let everyone serve themselves. Tonight we didn't add any toppings, or raisins or coconut and it was still very good.
You can also substitute potatoes for the garbanzo beans.
Hope you like it! Leave a Comment { Last Page } { Page 49 of 134 } { Next Page } |
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