Vegan: Easy Channa (chick Pea Curry) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 medium: Onion, chopped finely
2 Cloves: garlic, chopped
1 1/2 tbsp: Canola oil,
2 tsp: INDIAN curry powder,
3 tbsp: Tomato ketchup,
30 ounce: Can chick peas, garbanzos
1 bunch: Coriander leaves, (cilantro), de-stemmed and chopped
OPTIONAL
2 inch: stick cinnamon,
6: Cloves, crushed
4: Cardamom pods, crushed
Directions:
Although this is not absolutely authentic, its quick (unlike most
Indian dishes), and easily made for a delicious approximation of the
real thing. Adding the optional ingredients helps the flavor, but a
quick-and-dirty onion-garlic-curry powder-ketchup-chick peas version
isnt too bad, either.
Fry the onions in oil at medium-high heat until golden and
translucent, 2-3 minutes. Add garlic, fry for a minute. Add
cinnamon, cloves and cardamom, fry for a minute (until the kitchen
begins to smell really good!). Now add the curry powder to the oni
ons, fry for a minute or two. As the mixture begins to stick, add the
ketchup to make it more pliable. Keep on frying for about 5 minutes,
stirring fairly constantly. Once this "base masala" is ready (one
hint is if the oil starts separating from the mixture), just add the
chickpeas, including the water they are in. Stir to mix, heat until
it boils, then cover and lower the heat to medium-low. Cook for 15
minutes, take off heat and stir in coriander leaves. Serve hot, with
heated pita, tortillas, Indian bread (roti, naan or puri) or rice.
NOTE: McCormicks or other American "curry powder" just isnt as
good as the powder you can find in Indian stores. In case you are
finicky and an Indian store isnt easily available, a fair
approximation can be made with 1/2 tsp. corinader, 1/2 tsp. cumin,
1/2 tsp. turmeric, 1/4-1/2 tsp. hot chile powder.
Source from luhu.jp
Indian dishes), and easily made for a delicious approximation of the
real thing. Adding the optional ingredients helps the flavor, but a
quick-and-dirty onion-garlic-curry powder-ketchup-chick peas version
isnt too bad, either.
Fry the onions in oil at medium-high heat until golden and
translucent, 2-3 minutes. Add garlic, fry for a minute. Add
cinnamon, cloves and cardamom, fry for a minute (until the kitchen
begins to smell really good!). Now add the curry powder to the oni
ons, fry for a minute or two. As the mixture begins to stick, add the
ketchup to make it more pliable. Keep on frying for about 5 minutes,
stirring fairly constantly. Once this "base masala" is ready (one
hint is if the oil starts separating from the mixture), just add the
chickpeas, including the water they are in. Stir to mix, heat until
it boils, then cover and lower the heat to medium-low. Cook for 15
minutes, take off heat and stir in coriander leaves. Serve hot, with
heated pita, tortillas, Indian bread (roti, naan or puri) or rice.
NOTE: McCormicks or other American "curry powder" just isnt as
good as the powder you can find in Indian stores. In case you are
finicky and an Indian store isnt easily available, a fair
approximation can be made with 1/2 tsp. corinader, 1/2 tsp. cumin,
1/2 tsp. turmeric, 1/4-1/2 tsp. hot chile powder.
Source from luhu.jp
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