This is one of my favorite recipes of all time. You need a particular type of curry: Chief brand Trinidadian curry powder, which is not very spicy and exceptionally yummy.
Chop a large onion and a clove of garlic and saute in about a tbsp of vegetable oil til soft.
Add 2 heaping tbsps of curry, plus a sprinkle of salt and pepper and a dash of cumin, stir until the veggies are coated and saute for another 3 min, watching carefully to ensure it doesn't burn. Add 4-8 leaves of cilantro and saute another minute.
Once curry is very lightly browned, add 3 cups of cooked chickpeas (channa) with about 3 tbsps of the liquid from the cooked beans. Stir thoroughly until the peas are well-coated in the veggies and spice. Simmer covered on a low heat for about 12 min, until some, but not all, of the liquid is absorbed.
This is delicious over brown rice, with Basmati being the best option. This is also absolutely superb paired with roti if you can obtain it.
There is another version with potatoes which I find harder to make because the cooking time for the potatoes is tricky. I also find it too starchy with the rice. However, if you wish to use potatoes, I would suggest partially boiling them separately, cutting them into small chunks, and adding them to the mix a few minutes before you add the beans, and using about 2 tbsps more water.
If you cut the potatoes into bite-sized pieces, you don't need to boil first. Just add and stir till coated a few minutes before the chickpeas.
ReplyDelete