Easy Weekday Dinner

An easy and fairly quick dinner we made one evening after work and school. We had sprouted and cooked chickpeas, but canned could be used too.

Chickpea Curry

3 tbsp oil
1 tsp cumin
1 tsp mustard seeds
1,5 tsp good curry powder
2 shallots
2 garlic cloves
3 medium potatoes
2 celery ribs
4 dl cooked or canned chickpeas
5 dl water
50g creamed coconut
salt to taste

Chop the shallots and mince the garlic. Wash the potatos well (or peel) and cube. Slice the celery ribs. Heat the oil and fry cumin, mustard seeds and curry powder for a minute. Add shallots and garlic and fry until shallots are soft and translucent. Add potato cubes and simmer 5 minutes. Add celery and chickpeas and simmer few more minutes. Add water, bring to boil and add creamed coconut. Simmer until potatoes and celery are soft. Add more water if your curry looks dry or boil on higher heat if it has too much liquid. Add salt to taste and serve with cooked barley, rice or other grains.