Up until yesterday I had been avidly avoiding the heat of a good curry. Even the thought of eating a prawn vindaloo made me feel icky inside and the scent of a naan bread sent shivers down my spine. Yep, I was that deeply scarred from my horrific bout of food poisoning that I rejected anything to do with a whole delicious cuisine for nearly a year, which I'm sure you're all aware by now is incredibly unlike me.
But the spice is back baby... Oh, it's back!
Chickpea Curry
Recipe adapted from Christine Manfield2 tablespoons vegetable oil
2 teaspoons ground cumin
2 teaspoons ground ginger
2 teaspoons ground coriander
1 teaspoon cinnamon
1 teaspoon cayenne pepper
1/2 a teaspoon asafoetida (optional)
1 onion, finely diced
6 cloves garlic, minced
2 teaspoons minced ginger
2 small green chillies, sliced
2 ripe tomatoes, peeled and diced
1/2 cup tinned tomatoes
100 g thick plain yoghurt
400 g can cooked chickpeas, drained
Lemon juice, salt and pepper
Seeds from 1 pomegranate
Handful of chopped coriander leaves
Add the oil to the pan with the ground spices. Place on a medium heat and stir well, cooking for a few minutes. Add in the onion, garlic and ginger and saute until translucent. Add in the chillies, chopped tomatoes and tinned tomato. Reduce to a simmer and leave to cook for about 10 minutes to get the flavours mingling. Add in the chickpeas and yoghurt and leave to warm for a few more minutes. Season with salt, pepper, lemon juice and chopped coriander leaves. Just before serving stir through the pomegranate seeds.
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