Vegetarian meal at least once a week is my goal and I find it quite easy to acheive. Specially since I have
started to explore Indian cuisine. They are great with curries, vegetables, lentils and grains.
So many gorgeous dishes. Can not wait to cook more of them. This chickpea curry is fullfilling and a meal of it`s own. Really creamy with the coconut milk. Serve with some varm Nan bread.
started to explore Indian cuisine. They are great with curries, vegetables, lentils and grains.
So many gorgeous dishes. Can not wait to cook more of them. This chickpea curry is fullfilling and a meal of it`s own. Really creamy with the coconut milk. Serve with some varm Nan bread.
Chickpea curry
4 servings
2 tbsp olive oil
1/2 cinnamon stick
2 cloves
1/2 tsp fennel seeds
1/4 tsp ground cardamom
4 garlic cloves, chopped
1 tbsp fresh grated ginger
1 green chili, finely chopped
1 red chili, finely chopped
3 medium onions, chopped
1/2 tsp tumeric
1/2 - 1 tsp chili powder
1 tsp ground cilantro
1 tsp garam masala
1 tsp tomato paste
4 ripe tomatoes, chopped
1 1/2 cup water
2 x 14 oz cans of chickpeas, drained and rinsed
3/4 cup coconut milk
4 oz fresh spinach leaves
A handfull cilantro leaves or parsley
Heat olive oil in a wide saucepan on medium heat. Add cinnamon stick, cardamom,
ginger, garlic and both chilis. Cook and stir for a couple of minutes, then pour in the chopped
onion. Cook for about 10-15 minutes until soft and golden. Stir occasionally.
Add tumeric, chili powder, ground cilantro, garam masala, tomato puree and 1 tsp sea salt.
Then the water and tomatoes. Bring to boil and add the chickpeas.
Put the lid on and cook on medium to low heat for 15 minutes, the last 5 minutes without the lid.
Stir occasionally.
Add coconut milk and spinach leaves and cook for a couple of minutes until spinach is wilted.
Season well with salt and black pepper. Sprinkle over cilantro.
Serve with nan bread or with grilled meat or fish.
4 servings
2 tbsp olive oil
1/2 cinnamon stick
2 cloves
1/2 tsp fennel seeds
1/4 tsp ground cardamom
4 garlic cloves, chopped
1 tbsp fresh grated ginger
1 green chili, finely chopped
1 red chili, finely chopped
3 medium onions, chopped
1/2 tsp tumeric
1/2 - 1 tsp chili powder
1 tsp ground cilantro
1 tsp garam masala
1 tsp tomato paste
4 ripe tomatoes, chopped
1 1/2 cup water
2 x 14 oz cans of chickpeas, drained and rinsed
3/4 cup coconut milk
4 oz fresh spinach leaves
A handfull cilantro leaves or parsley
Heat olive oil in a wide saucepan on medium heat. Add cinnamon stick, cardamom,
ginger, garlic and both chilis. Cook and stir for a couple of minutes, then pour in the chopped
onion. Cook for about 10-15 minutes until soft and golden. Stir occasionally.
Add tumeric, chili powder, ground cilantro, garam masala, tomato puree and 1 tsp sea salt.
Then the water and tomatoes. Bring to boil and add the chickpeas.
Put the lid on and cook on medium to low heat for 15 minutes, the last 5 minutes without the lid.
Stir occasionally.
Add coconut milk and spinach leaves and cook for a couple of minutes until spinach is wilted.
Season well with salt and black pepper. Sprinkle over cilantro.
Serve with nan bread or with grilled meat or fish.