Saturday, 6 December 2014

Chickpea & Roasted Courgette Curry

3 Large courgette, sliced longitudinally
1 tsp cumin seeds
1 tsp garam masala
3 Tbsp olive oil

Get these dudes in the oven on a roasting tray or dish whilst you are doing the other stuff. 20- 25 minutes.
Whole Spices:

4 Tbsp olive oil
4 shards cinnamon bark
1 tsp coriander seed
½ tsp fenugreek seed
½ tsp mustard seed
7 cloves
7 cardamon

Heat the oil & add the whole herbs until they make a fragrant aroma which drives everyone crazy in the house.
3 Red Onions, sliced finely
4 large vine tomatoes

Add these ingredients together, sufficient to reduce somewhat, fairly quickly followed by the powdered herbs below.

Powdered Herbs:

¾ tsp chilli powder
¾ tsp ginger powder
¾ tsp turmeric
1 Tbsp coriander powder
1 tsp cumin powder
1 tsp salt

Mix these into the onion/ tomato & whole spices mixture until the powders coalesce with the mixture & form a goop. It should dry up pretty quickly so you need to get a move on with the next step and/ or use the lid to prevent steam from escaping.
1 tin coconut milk
2 tins chickpeas (large ones better)

Add the chickpeas first, coating them in the sauce. Then ‘rescue’ the dryness of the mixture by adding the coconut milk with a satisfying tsssssss. Turn the heat down & get simmering for 45 mins.

1 handful freshly chopped coriander leaf
4 green finger chillies, chopped

Add these ingredients with about 30 mins to go.
Rice Salad

Try this curry with Rice Salad.

By North Utsire

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