Lovingly known as “train wreck” in my house, this one skillet curry can have heat or be more mild, depending on your kids’ palates. I’ve written it here as moderately hot. The ground beef makes it more savory and nutritious, but it is also delicious if the meat is omitted, making for a nice vegetarian option.
Spicy Chick Pea Curry
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A warming and delicious red curry that is delicious over rice, gluten free rotini or penne, or hearty enough on its own. Adjust the heat by adding more spice, hotter curry powder, or hot pepper if that's your thing.
A warming and delicious red curry that is delicious over rice, gluten free rotini or penne, or hearty enough on its own. Adjust the heat by adding more spice, hotter curry powder, or hot pepper if that's your thing.
Heat olive oil to medium in a large skillet. Iron works well for this recipe and will boost iron in the food.
Add minced garlic and chopped onion, heating gently until clear. Do not brown or burn. Then add chopped pepper and continue to saute over medium heat.
Blend the dry spices in a small dish or bowl, except for salt and pepper. Add to skillet. Stir to coat onions, garlic, and peppers thoroughly. Simmer covered for 2 minutes, stir occasionally.
Next add the ground beef. Stir to blend well with the vegetables and herbs. Cook on medium heat til beef is browned.
Add canned tomatoes, tomato sauce, curry paste, salt, and pepper. Stir to blend well. Cover and let simmer x 15 minutes, stirring occasionally.
Reduce heat to low. Add drained chick peas and stir to warm and blend. Adjust spices as you like. Cover and simmer another five minutes.
Ladle over (gluten free) penne pasta, rotini, spirals, zucchini zoodles, or with GF focaccia bread (such as Chebe brand focaccia mix). Sprinkle on chopped cilantro for garnish if desired.
