Chickpea Curry - In Partnership with The Simpler Living

If you know me long enuff, you will understand that I dislike using the word curry. This is because, the word "curry" suffers a lot of misconceptions. Curry wasn't even an Indian word. It is invented by the English who called every gravy or sauce in India "curry". Despite my rant, I am still using "curry" for this dish. Perhaps, most people can relate to "curry" rather than some profound Indian names, right?



To be honest, I prefer using chickpeas or paneer over some meat when it comes to Indian dishes. Maybe I am a bit bias (cos I was once a vegan). Or maybe, I love how the texture of chickpeas and paneer which blend so well with all the spices. Speaking of spices, I am using Bengal Style Garam Masala and Madras Curry Powder for this dish. Please make your own spice blend. Once you do, you will never go back to those mediocre store-bought ones ever again.



This curry goes so well over some cauliflower couscous or some pita bread. You can use store-bought or homemade pita. I am not gonna judge. Just be sure they are vegan-friendly if you are on a vegan diet. My daughters who aren't fans of curry actually prefer this curry over any other they had. They said even tho it is spicy, it has lots of flavors profile on the palate. Do you agree with them? Why don't you give this recipe a try and you be the judge.


Ingredients:

(Serve 4)

  • Canola / Peanut / Vegetable Oil, 2 TBSP

  • Red Onion Thinly Sliced, 1

  • Sea Salt, Pinch

  • Black Pepper, Pinch

  • Garlic Finely Minced, 3 Cloves

  • Bengal Style Garam Masala, 2 TSP

  • Madras Curry Powder, 1 TBSP

  • Cayenne, Pinch

  • Chickpeas Canned Drained, 14.5oz

  • Tomatoes Canned Diced, 14.5oz

  • Coconut Milk, 14.5oz

  • Maple Syrup, 2 TBSP

  • Peanut Butter Preferably Pic's, 2 TBSP

  • Fresh Lemon Juice, 1/2 Lemon

  • Fresh Lemon Zest, 1/2 Lemon

  • Cauliflower Couscous, 4 Servings

  • Vegan-Friendly Pita Homemade or Store-Bought, For Serving

  • Coriander Coarsely Chopped, For Garnishing

Equipment:

  • Sauce Pot

Directions:

  1. Please visit my "How To Make Greek Pita Bread" page for the pita recipe. You can replace the milk with any dairy-free milk for a vegan option.

  2. Please visit my "Couscous Sweet Potato Boats" page for the couscous recipe.

  3. Please visit my "How To Make Madras Curry Powder" page for the recipe.

  4. Please visit my "How to Make Bengal Style Garam Masala" page for the recipe.

  5. In a sauce pot over medium heat, drizzle oil.

  6. Once the oil is heated up, add in the onion.

  7. Season with salt and pepper.

  8. Saute until onions are caramelized.

  9. Add in garlic. Saute until aromatic.

  10. Add in the garam masala, curry powder and cayenne.

  11. Saute until aromatic.

  12. Add in chickpeas, tomatoes and coconut milk.

  13. *If you are using fresh chickpeas, soak them in water overnight.*

  14. Stir to combine well and deglaze the bottom of the pot.

  15. Bring it up to a simmer and turn the heat down to low.

  16. Cover and simmer for about 10 mins.

  17. *Stir occasionally to prevent burning.*

  18. Add in maple syrup and peanut butter.

  19. Taste and adjust for seasonings with salt and pepper.

  20. Give it a quick stir.

  21. Remove from heat.

  22. Finish the curry off with lemon juice and zest.

  23. Give it a final stir.

  24. Spoon over some cauliflower couscous or pita bread.

  25. Sprinkle some coriander over the top.

  26. Serve immediately.

#thesimplerliving #vegan #chickpeas #curry

9 views

© 2017 by Fat Dough. Proudly created with Wix.com