This recipe is a fusion of flavours - a tomato and chickpea curry - a great low-cost meal that is fun, and if using canned chickpeas can be super convenient as well.
Recipe (serves one to two people)
1.5 cups of cooked or canned chickpeas 100 grams of dry rice cooked to taste half a 400 gram tin of tinned diced tomatoes one teaspoon of hot curry powder half a teaspoon of mild curry powder half a teaspoon of garlic powder
quarter teaspoon of ground ginger half a teaspoon of white vinegar one teaspoon of lite or classic olive oil
half a small teaspoon of salt
quarter cup of water
chopped coriander to garnish
If using dry chickpeas, cook first or alternatively drain canned chickpeas, while working on cooking rice to taste. In the photos, I cooked rice with a small teaspoon of turmeric and a quarter teaspoon of salt, however, it's entirely one's choice.
Blend tomato, spices, water, vinegar, salt and oil using a blender or food processor. The result when thoroughly blended will be a creamy, spicy, tomato curry sauce without adding any real cream!
Heat sauce and chickpeas and serve on top of rice and top with fresh chopped or dry chopped coriander leaves.
Blending ingredients help make the curry sauce creamy without adding any cream, while cream or coconut cream could boost the flavour. I feel the texture is fine the way it is and the flavour is good because the teaspoon of oil when blended into the tomatoes helps the texture and the vinegar adds piquancy.
There are so many potentially substitutable items, such as spices, adding or omitting a half teaspoon of sugar to the sauce and adding vegetables. One great thing about this recipe is its use of canned tomatoes, they aren't just for Spaghetti Bolognese!
The low cost of making the curry is motivated by the rising living costs. It used half a 75-cent can of tomatoes. Overall, the cost of a filling and nutritionally sound meal was about one dollar and would be hard to push over the two-dollar mark. Surplus chickpeas can be made into a dip or put on a salad while the rest of the tomatoes can be stored and used for a pasta dish.
The vinegar touch is something I thought would work because it works in vindaloo. After trying the sauce before and after adding white vinegar, I realised it worked harmoniously with the tomatoes.
Regarding the blending oil, extra virgin olive oil still works in this recipe as oil is minimal but lite or classic is even better.
Chopped brown onions are a great addition but they need to be sauteed prior to adding the sauce.
Links added for perspective on rice cooking and cooking the main dishes:
From Cookie and Kate is a well-established blog sharing tips on cooking brown rice.