adapted from The Modern Ayurvedic Cookbook, by Amrita Sondhi
Indian, Curry
6 Servings
- 1 can Chickpeas (or more, fill the skillet!)
- 2 T olive oil
- 1 small onion, minced
- 1 T ginger, minced
- 1/4 t tumeric
- 1/2 t cumin
- 1/2 t coriander
- 1/2 t garam masala
- 1/4 t cayenne pepper, or to taste
- 1 t lemon juice
- 1 8oz can of tomato sauce
- 1/4 C cilantro leaves, chopped
In a large skillet on medium, heat the oil. Add onions and sauté until they start to brown, 3-4 minutes. Add ginger and spices (except the cilantro), and sauté for another minute. Add chickpeas (including liquid from the can) and tomato sauce, bring to a boil, then reduce heat to medium-low and simmer about 20 minutes. When chickpeas are tender but not mushy, add lemon juice and adjust for salt. Garnish with cilantro and serve.
What we call Curry Powder is really a spice blend, usually of three spices: tumeric, cumin and coriander... with maybe some other additions like garam masala. This recipe aims for a very specific taste, so you'll be mixing those spices, to get the curry just right. Remember this recipe, if you have a recipe that calls for curry powder, you can just make your own.
See also see Brown Lentil Dal (page \pageref{brown-lentil-dal}), and Nepalese Lentil Soup (aka Dal) (page \pageref{nepalese-lentil-soup}).
\label{chickpea-curry}