Sunday, January 2, 2011

Recipe: Chickpea Curry

This curry recipe is easy to modify; I swapped wild rice for the brown and used canned chipotle tomatoes instead of fire-roasted. For a sweeter flavor, add a couple tablespoons of sultanas. A few tablespoons of unsalted cashews lend a nice crunch.

Chickpea Curry and Brown Rice Pilaf
Serves 4
Ingredients:
Pilaf:
1 Tbs Canola oil
1 Onion, finely chopped (about one cup)
1 Cup uncooked brown rice
1 Clove garlic, minced
1/2 tsp turmeric
3 Cardamom pods, crushed
1 (3") Cinnamon stick
1 2/3 Cup water
1 Bay leaf

Curry:
1 Tbs Canola oil
2 Onions, finely chopped
1 Tbs Fresh ginger, minced
1 Tbs Brown sugar
1 tsp Ground coriander
1 tsp Ground cumin
1 tsp Turmeric
1/4 tsp Curry powder
4 Cloves garlic, minced
3 Cardamom pods, crushed
1 (3") Cinnamon stick
2 1/2 Cups water
1 Cup Diced carrot
1/4 tsp Kosher salt
1 (15 oz) Can chickpeas, drained and rinsed
1 (14.5) Can fire-roasted, crushed tomatoes
1 Tbs cornstarch mixed with 1/4 Cup cold water (optional thickener)
1/2 Cup plain yogurt
Chopped cilantro, to taste


Ingredients list

Directions for pilaf:


Heat one tablespoon oil in a large, non-stick skillet over medium
heat. Add onion and saute, stirring frequently, for about six minutes or
until they are soft and clear.



Add rice, garlic, turmeric, cardamom pods and cinnamon stick.



Stir constantly for about a minute, then pour in water and add bay leaf.



Bring to a boil; cover and reduce heat. Simmer for 45 minutes. Turn off heat and let rice stand, covered until curry is ready. Discard cardamom, cinnamon and bay leaf.


Directions for curry:


Heat oil in a large Dutch oven over medium-high heat. Add onion and saute, stirring frequently, for about six minutes.



Add ginger, brown sugar, coriander, cumin, turmeric, curry powder,
garlic, cardamom and cinnamon stick. Stir constantly for a minute or so.



Add water, carrot, salt, chickpeas, and tomato; bring to a boil. Cover, reduce heat and simmer for 20 minutes or until carrots are tender. After simmering time is finished, if you'd like a thicker sauce add cornstarch slurry and stir gently. Discard cardamom and cinnamon stick before serving.



Place a cup of rice mixture into each of four bowls; spoon 1 1/4 cup
chickpea mixture over rice. Top each serving with yogurt and cilantro. Enjoy!

For printable recipe, click here.

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