My own recipe for chick pea curry..

[ënagualí~ᏉLAᗪἇ ኔጡ።]

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My own recipe for chick pea curry..

Chickpeas – You can either use tinned or dried chickpeas. If you’re using tinned, then you will need to rinse and drain the chickpeas. But if you’re using dried chickpeas, then you will need to soak them in water for minimum 3 hours (with 1 tsp of bicarbonate of soda) I usually do it over night in the fridge and then cook them in water with 1 tsp of ground cumin until they’re soft.

Potatoes & veg – Wash, peel, and cube the potatoes & courgette.

Ingredients:-

2 tablespoons  Olive oil, vegetable oil ,canola, corn, sunflower your choice for cooking in

• 1 onion diced
• 2 tablespoons olive oil or canola oil
• 2 cloves garlic minced
• 2 tablespoons sweet chili sauce
• 1 inch (3 cm) ginger root grated
• 1 red capsicum de-seeded and diced
• 1 teaspoon garam masala 
• ½ teaspoon turmeric
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander

•  (450 grams) potatoes peeled and cubed

• 2 yellow courgettes chopped chunky

•  (450 grams) Kūmara [sweet potatoe]

• 1 cup chickpeas cooked
• 1 cup frozen peas & corn, carrot mix
• 1 cup water
• 1 can crushed tomatoes tinned
• 1 can coconut milk
• ½ teaspoon salt
• 1 fresh bay leaf
• 2 tbspoons liquid honey
• 1 lemon rind grated & juiced
• 2 cups baby spinach leaves or fresh coriander packed
• 2 tablespoons ½ chopped parsley garnish 

Instructions

• In a large saucepan, heat oil and saute onions with ginger and chili until the onions are soft and translucent. Add garlic and cook for 1 more minute or until its fragrant.
• Add the spices, lemon rind & juice & bay leaf cook and keep stirring for 1 more minute or until fragrant. 
• Add diced tomatoes, & honey then refill the same can with water and add the water to the pot.
• Add the potatoes & Kumara, the chickpeas, capsicum, tomatoes, courgette., peas & corn...
• Bring to boil, reduce the heat and let it simmer until the potatoes become soft. You can add  a can of coconut milk at this point if you like (optional)...let to simmer...
• Wilt the spinach leaves by adding them to the curry and cook for a minute after cooked. Serve over rice and garnish with chopped parsley or coriander.

Enjoy 

~Ꮙℓἇ∂ἇ..

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Anoushka Shakar  -Voice Of The Moon