Chickpea Curry
Ingredients: large onion, garlic cloves, ginger, Serrano pepper, Roma tomatoes · 45 min cook time · 400kcal · $11.44
Ingredients
1ea large onion, 6ea garlic cloves, 2inches ginger, 1ea Serrano pepper, 2ea Roma tomatoes, 1heaping teaspoon cumin seeds, 2teaspoons coriander seeds, 15잎 fresh curry leaves, 1teaspoon ground coriander, 1.5teaspoons curry powder, 0.5teaspoon ground cinnamon, 0.25teaspoon turmeric, 0.5teaspoon freshly grated nutmeg, 2tablespoons avocado oil, 1pinch salt, 2tablespoons tomato paste, 0.5cup water, 1캔 canned chickpeas, 1캔 coconut milk, 1tablespoon tahini, 1pinch black pepper, 0.5teaspoon coconut sugar, 1ea Swiss chard
Instructions
1. Finely dice a large onion, mince six garlic cloves, grate about two inches of ginger, and dice one Serrano pepper (adjust to desired heat level).
2. Dice two Roma tomatoes finely. If fresh tomatoes are not good, use half of a 14-ounce can of diced or crushed tomatoes.
3. Measure out a heaping teaspoon of cumin seeds, two teaspoons of coriander seeds, and about 15 fresh curry leaves (optional).
4. Measure out one teaspoon of ground coriander, one and a half teaspoons of curry powder, half a teaspoon of ground cinnamon, a quarter teaspoon of turmeric, and half a teaspoon of freshly grated nutmeg.
5. Heat two tablespoons of avocado oil in a pan over medium-high heat. Add cumin and coriander seeds and toast until a few shades darker and aromatic.
6. Add fresh curry leaves (if using) and cook for about 20 seconds. Have a lid ready as they will sputter.
7. Add the diced onions and a little salt. Cook for about five minutes until they get some color. If they start to get too toasty, add a splash of water to deglaze.
8. Add the minced garlic, grated ginger, and diced green chilies. Cook until fragrant.
9. Add two tablespoons of tomato paste and the ground spices. Stir vigorously to prevent burning.
10. Add a splash of water and stir vigorously for about 90 seconds to incorporate everything and deglaze the pan.
11. Add the diced tomatoes and cook for about five minutes until softened.
12. Drain the canned chickpeas and add them to the pan, tossing to coat.
13. Pour in the coconut milk, one tablespoon of tahini, and half a cup of water. Stir well.
14. Add salt, black pepper, and half a teaspoon of coconut sugar (or any sugar) to balance the flavors. Stir everything in.
15. Once simmering, cover the pan and simmer for 15 to 20 minutes.
16. While the curry simmers, prepare rice and chop Swiss chard.
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