Chickpea Curry
Description
Packed with protein and spices. An easy weeknight recipe!
lemmuh
材料
chickpeas (rinse and drained)
1 can (15oz)
yellow or sweet onion (finely chopped)
1 large
ginger (minced)
1 tablespoon
garlic (minced)
1 tablespoon
canola oil
3 tablespoons
ground coriander
1 tablespoon
ground cumin
1 teaspoon
ground turmeric
1/2 teaspoon
paprika powder
1 teaspoon
kashmiri chili powder
1 teaspoon
kosher salt
1 1/2 teaspoons
canned crushed tomatoes
1 cup
light/regular coconut milk
1 can (13.5 oz)
garam masala
1 teaspoon
cane sugar
1 teaspoon
fresh cilantro (chopped)
as a garnish (optional)
1 tsp per serving (optional)
作り方
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1
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Gather all the ingredients.
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2
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Oil in a Dutch oven (2 US qt) over medium heat.
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3
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Add onions and cook until lightly golden.
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4
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Add ginger and garlic and cook until fragrant.
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5
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Add coriander/cumin/turmeric/paprika/chili/salt.
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6
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Keep stirring and cook until you smell an aroma.
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7
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Add tomato. Sauté until tomatoes are pasty (4-5 mins)
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8
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Add chickpeas and coconut milk and mix well.
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9
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Bring it to a simmer and cover, then lower the heat.
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10
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Stir at times and cook for 5-10 minutes.
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11
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Stir in garam masara and sugar.
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12
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Taste, adjust with salt as needed.
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13
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Serve.
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コツ・ポイント
Sauté the onions until lightly golden to make the base of the curry. Cook the tomatoes to evaporate the water contents.
このレシピの生い立ち
Since I have a good collection of spices, I researched Indian curry and spices, and this is how I nailed it :-)
つくれぽ みんなのつくりましたフォトレポート
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lemmuh
