My favorite Hare Krishna recipe.
- 1 C chickpeas, soaked overnight
- 1 T coconut oil
- 1/2 t cinnamon
- 1 T fennel seeds
- 1/8 C curry leaves
- 1/2 T asafetida
- 400 mL coconut cream
- 400 mL chopped tomato
- 1 golden kumara, chopped
- 1/2 T ground fennel seeds
- 3/4 T ground coriander seeds
- 3/4 T ground fenugreek
- 1/2 T turmeric
- 1/2 t chili powder
- 1/4 T garam masala
- 1 T channa masala
- 1 head broccoli, chopped
- 1 t tamarind concentrate
- 1 t salt or to taste
- chopped coriander for garnish
- Boil the chickpeas until tender, reserve liquid, and set aside.
- In a large saucepan, saute cinnamon, unground fennel seeds, curry leaves, and asafetida in coconut oil until fragrant.
- Add coconut cream, chopped tomato, and sweet potato and bring to a boil.
- Turn down the heat to a simmer and add the remaining spices.
- Cook for until the potato is just short of tender (about 13 minutes).
- Add the broccoli and tamarind and cook for another 5 minutes.
- Add the cooked chickpeas and enough chickpea liquid to reach your desired consistency.
- Garnish with coriander and serve.
Makes about 5 servings. C = cup, T = tablespoon, t = teaspoon.