Alex Raichev

Chickpea Curry

My favorite Hare Krishna recipe.

Ingredients

  • 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

Directions

  1. Boil the chickpeas until tender, reserve liquid, and set aside.
  2. In a large saucepan, saute cinnamon, unground fennel seeds, curry leaves, and asafetida in coconut oil until fragrant.
  3. Add coconut cream, chopped tomato, and sweet potato and bring to a boil.
  4. Turn down the heat to a simmer and add the remaining spices.
  5. Cook for until the potato is just short of tender (about 13 minutes).
  6. Add the broccoli and tamarind and cook for another 5 minutes.
  7. Add the cooked chickpeas and enough chickpea liquid to reach your desired consistency.
  8. Garnish with coriander and serve.

Notes

Makes about 5 servings. C = cup, T = tablespoon, t = teaspoon.

Author: Alex Raichev
Date: 2012-08-05
Tags: recipe
Comment