Chana Masala with Alo Gobi and Coconut Rice source: CookVegan
Ingredients: Serve 6
5 tbsp olive oil
6 curry leaves, or 1 tsp curry powder
1 leek, finely choped
½ tsp ground turmeric
2 tbsp ground cumin
2 tbsp ground coriander
2 tbsp garam masala
1 tsp chili powder
1 onion, finely chopped
2.5cm root ginger, finely grated
5 garlic cloves, finely grated
2 x 400g cans (4 cups) chopped tomatoes
2 tbsp tomato puree
2 green finger chillies, halved lengthways
Plenty of salt and pepper
2 x 400g (4 cups ) cans of chickpeas, drained and rinsed
250g ( 1 1/8 cup ) baby leaf spinach
Juice of ½ lemon
Fresh coriander leaves, to serve
Procedures:
Heat the oil in a large saucepan and throw in the curry leaves, if using. Let them sizzle away and release their flavour for a few minutes, then drop in the leek and stir.
Next add he dry spices including the curry power if you’re not using curry leaves and stir so that they’re mixed nicely with the leek. Let this cook for a few minutes before addign the onion, ginger and garlic; at this point you can add 1 – 2 tablespoons of water if thigs are sstarting to stick to the pan.
Cook for a ew minutes before adding the cannd tomatoes, tomato puree, green chillies, salt and pepper. When you’ve poured in the tomatoes from their cans, swish a litle water around in each to get the remaining juice, then add this to the saucepn, too. Let everything ubble away for 20 minutes.
Add the chickpeas and cook for another 10 minutes.
Stir in the spinach, just until it wilts. Let cool slightly, then stir in th elemon juice and serve in shallow bowls, springkling coriander leaves over the curry. End.
Ingredients: Serve 6
5 tbsp olive oil
6 curry leaves, or 1 tsp curry powder
1 leek, finely choped
½ tsp ground turmeric
2 tbsp ground cumin
2 tbsp ground coriander
2 tbsp garam masala
1 tsp chili powder
1 onion, finely chopped
2.5cm root ginger, finely grated
5 garlic cloves, finely grated
2 x 400g cans (4 cups) chopped tomatoes
2 tbsp tomato puree
2 green finger chillies, halved lengthways
Plenty of salt and pepper
2 x 400g (4 cups ) cans of chickpeas, drained and rinsed
250g ( 1 1/8 cup ) baby leaf spinach
Juice of ½ lemon
Fresh coriander leaves, to serve
Procedures:
Heat the oil in a large saucepan and throw in the curry leaves, if using. Let them sizzle away and release their flavour for a few minutes, then drop in the leek and stir.
Next add he dry spices including the curry power if you’re not using curry leaves and stir so that they’re mixed nicely with the leek. Let this cook for a few minutes before addign the onion, ginger and garlic; at this point you can add 1 – 2 tablespoons of water if thigs are sstarting to stick to the pan.
Cook for a ew minutes before adding the cannd tomatoes, tomato puree, green chillies, salt and pepper. When you’ve poured in the tomatoes from their cans, swish a litle water around in each to get the remaining juice, then add this to the saucepn, too. Let everything ubble away for 20 minutes.
Add the chickpeas and cook for another 10 minutes.
Stir in the spinach, just until it wilts. Let cool slightly, then stir in th elemon juice and serve in shallow bowls, springkling coriander leaves over the curry. End.
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