Indian Spice: Chickpea Coconut Curry

16 Mar

by Green Gourmet L

I have the extreme pleasure of assisting at a cooking school in DC. It’s so fun for me because I get to attend an $80 cooking class for free. Not only do I get to pick up on new techniques, the chef cooks the recipes for the assistants at the end and we get to ask questions (food related or otherwise)!

One of my favorite chef’s that I assist for is a quick-witted, gay, Indian man who always cooks barefoot. His cooking style is very relaxed (clearly) and his recipes are to die for. Unfortunately, the written recipes are usually not the easiest to follow, so I’ve had to adapt based on what worked for me. The other night, he made a chicken dish for our class, but he said that you could easily make it vegetarian by substituting chickpeas. I’ve already made this at home twice and HAVE to share it!

Ingredients

  • 2 cups chickpeas that have been soaked, rinsed, and drained
  • 2 cups light coconut milk
  • 2 TB ginger/garlic paste (see below)
  • 1 tomato chopped
  • 4 TB oil
  • 2 tp curry powder
  • 2 tp paprika
  • 2 whole cinnamon sticks
  • 20 whole black peppercorns
  • pinch of cayenne pepper
  • 1 red onion, chopped
  • 1 TB cilantro

Directions

Heat oil in a large pot over medium heat and saute whole spices (cinnamon and black peppercorns) for 3-5 minutes.

Add onions and saute until onions are light brown about 5 minutes, stirring frequently.

Make ginger/garlic paste by placing 2 large cloves of garlic (without skin) and 1 1/2 inch of ginger (with skin) into food processor. Grind until a paste forms.

Add ginger/garlic paste to pot and cook for about 1 minute.

Add curry powder and paprika, mix well, and cook for about 1 minute.

Add chickpeas, coconut milk, and tomatoes. Adjust for seasonings and add salt/pepper.

Cover and cook on low heat for 30 minutes until chickpeas are completely cooked through, stirring occasionally. Sprinkle with chopped cilantro and serve over rice. Enjoy your authentic Indian cuisine and don’t forget you read about it on Green Gourmets!

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2 Responses to “Indian Spice: Chickpea Coconut Curry”

  1. D Dudley March 16, 2011 at 8:54 PM #

    Love Indian Spice…. take dese and move dem over dere! Will have to try these this weekend and invite Satian. Thanks GG L!!

  2. susanhenschen March 17, 2011 at 12:57 PM #

    I am going to make this! It looks amazing. I can almost smell it. 🙂

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