Indian Chickpea Curry

This is a simple vegetarian Indian curry. Fresh ingredients are always better than canned ones. The rule of thumb for great dish is always go back to basics: use fresh ingredients! Serve this with pita bread, dosai or naan.

Dietary: Vegetarian, Vegan
Serve 2-4
 1 tsp mustard seeds
 ½ tsp asafoetida
 4 green cardamoms
 2 bay leaves
 ½ tsp cumin seed
 2 medium onions, chopped
 2 large tomatoes, chopped
 ½ large carrot, chopped
 1 Tbsp ginger, grind into paste
 4 cloves garlic, grind into paste
 1 large green chilli, grind into paste

 100g dried chickpea, soaked overnight
 400ml water
 1 Tbsp canola oil

Dry spices
 ½ tsp red chilli powder
 1 tsp turmeric powder
 2 tsp coriander powder
 1 tsp cumin powder 
 2 tsp garam masala
 1 tsp sugar

 Pinch of sea salt
 2 Tbsp fresh coriander, finely chopped
 1 fresh green chilli, chopped

1. Heat up oil in a large skillet or wok. Add mustard seeds, and once crackling, add asafoetida.

2. Add cardamoms, bay leaves, cumin seeds. Cook for 30 seconds or until seeds sizzle.

3. Add chopped onion, fry until brown. Add chopped tomatoes and carrot, and cook for further 5 minutes.

4. Add ginger, garlic, green chilli, red chilli powder, powdered spices and sugar, keep stirring.

5. Add the chickpeas stir well, then 400ml water to make a thick sauce. Place the lid on the pan, simmer for 10 minutes.

6. Garnish. Serve immediately with naan or rice.  

No comments:

Post a Comment