This month has already been full of delicious, new recipes from cookbooks that I got for Christmas, including my recent ‘Vegan Creamy Squash & Puy Lentil Pie‘ dish from Katy Beskow’s ‘Easy Vegan Bible’. I’m always pleasantly surprised at how satisfying and easy some recipes can be, as usually a lot of people save ‘new dishes’ for special occasions or dinner parties. I actually prefer trying them out on normal weekdays and weekends where I can truly test whether I like the new dish or not. If I like it, most likely it will end up being in G and I’s regular menu, if I don’t – well it’s good to try new things! Recently my mum sent me the recipe for this ‘Crispy Chickpea & Pea Curry Bowl’ and seeing as though I had all the ingredients in my fridge and cupboard I thought I may as well give it a go… plus it sounded DELICIOUS (which it was!)
For some reason, recently I’ve made less dahls and curries than I would usually – not sure whether I overdid some of my recipes in the summer and it’s meant that I’ve given some a timeout. With that said, I do really enjoy Indian flavours and feel like you can find so many easy and yummy recipes online for all abilities of chef. I’ll admit, this recipe is so simple, but impressively tasty. I wasn’t sure whether ‘pea curry’ would satisfy my hunger levels (nor G’s) but combined with the crispy chickpeas (G’s favourite part!) and rice it was plenty, and more.
Most of my other curry recipes have coconut milk and curry powder in – but I was very happy with the result of the spices in this recipe and the dollop of yoghurt that made it both tomatoey, zesty and creamy all at the same time. I do think that this will become a new staple in my repertoire because not only is it super easy and delicious, but it’s packed full of proteins so it’s healthy too!