Vegetarian Curry

It's Meatless Monday, and you know what that means, a vegetarian dish! We're traveling over to India today and cooking up a delicious, and simple vegetarian curry. This is not only tasty, but it's very hearty too.. you won't even miss your meat! It's not spicy either, so hopefully the kids in your life will give it a try. You can eat it over a bowl of warm rice, and I can guarantee you that it will warm you up. Like a few of our recent Meatless Monday dishes, this dish is not labour intensive, yet it yields delightful results.

I'd also like to take this post to introduce everyone to my wonderful, wonderful new mentor! Jules from Butcher, Baker. We've been paired up for a couple of weeks now and she's so sweet and wonderful! It was through the Adopt-A-Blogger initiative that she found me, and I have to say I am so glad! Being in this food blogging world, and trying to navigate it all by myself can be a little intimidating - have you seen the thousands and thousands of fellow foodies out there? I'm glad to have someone on my side!

Jules' blog is filled with tons of neat recipes, and wonderful commentary! If you haven't, please check out Jules' blog! I love it so much, I've bookmarked this foccacia recipe and I'm slowly, but surely psyching myself out to make it!

Go check out Jules' blog, and while you're reading why not eat a warm bowl of this hearty curry?

Vegetarian Curry
Recipe adapted from: Martha Stewart

Ingredients
1/2 medium onion (chopped, or grated)
2 cloves garlic (chopped)
2 tbsp olive oil
1 tbsp + 1/2 tsp curry powder
1/2 tsp ginger
2 1/4 cups crushed tomato
1 1/2 cups water
1 1/2 19oz can chickpeas (rinsed and drained)
juice of 1 small lime (or more to taste)

Directions

Start by chopping or grating your onion and garlic. Once that is done, heat the olive oil in a pan and cook the onion over medium heat for about 5 minutes, adding in the garlic and then cooking for another minute or so.

While the onion is cooking, you can start draining and rinsing your chickpeas.

When onion and garlic are done, add in the curry powder and ginger, stirring to evenly distribute throughout onions. Pour in crushed tomatoes and water, stir to combine, and finally add in the chickpeas.

Bring to a boil and then reduce to simmer for 15 minutes, without the lid. When the 15 minutes are up, squirt in the lime juice and serve over a bowl of warm rice!

This curry is sure to warm you up, and the meat lovers in your household won't even be complaining about the lack of meat and the vegetarians will love it.

Happy Meatless Monday! And keep an eye out later this week, I'll be posting a recipe for homemade curry powder - none of that store bought junk!

- Lou