Indian curries for the holidays? Why not! My family and friends are eclectic and so is our feast. This easy and delicious recipe for Channa Dal (spicy Indian chickpeas) can be warmly savoury or fiery hot, depending on your taste. It's fantastic over rice, with a lush green salad, or in a pita with your favourite greens - you name it, it's simply delish... AND easy to make too. Here's the recipe for you to try and enjoy xox.
Ingredients:
2 large cans of chickpeas (about 3 to 3-1/2 cups)
2 medium yellow onions, finely diced
2 cloves minced garlic
2 Tbsp. freshly grated ginger root
2 tsp. turmeric
1 tsp. ground cumin
2 tsp. ground coriander
1-2 tsp. hot curry powder or cayenne (adjust to taste)
2 Tbsp. vegan margarine
2 Tbsp. olive oil
1 cup chopped cilantro (garnish)
Salt, to taste
1 litre vegetable broth
Method:
Rinse and drain the chickpeas. Place in a medium saucepan with the vegetable broth, stirring in the turmeric, cumin, coriander, and curry. Cover and bring to a boil over medium-high heat. Reduce heat and simmer loosely covered for 45 minutes, stirring occasionally.
Meanwhile, melt the margarine with the oil in a large skillet over medium-high heat. Add in the onion and cook until soft and clear. Stir in the garlic and fresh grated ginger and cook a few minutes longer - the onions should be slightly caramelized. Add the chickpeas and all liquid they are in to the large skillet with onion mixture. Mix to combine and simmer for another 10-15 minutes. Serve with cilantro as a garnish. Finely chopped fresh tomato is also a lovely garnish, as is vegan (non-dairy/no gelatin) yogurt.
Try varying this recipe by adding chopped tomato and cauliflower to the onion and garlic mixture, and by varying the levels of hot curry spice.
No comments:
Post a Comment