Chickpea Coconut Curry Kadala Food

CHICKPEA COCONUT CURRY

Steps:

• Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until soft and starting to brown, 3 to 4 minutes. Stir in ginger, garlic, garam masala, cumin, coriander and ¼ teaspoon salt; cook, stirring, for 1 minute. Add tomato paste and cook, stirring, for 30 seconds. Stir in coconut milk and bring to a simmer. Cook, stirring occasionally, until slightly thickened, about 5 minutes. Remove from heat.
• Puree the sauce with an immersion blender or in a regular blender until smooth. (Use caution when pureeing hot liquids.) Return the sauce to the pot, if necessary, and add chickpeas, lemon juice and the remaining pinch of salt. Sprinkle with cilantro, if desired.

KARDEA'S CURRY COCONUT AND LEMONGRASS CHICKPEA SOUP

Steps:

• Heat the oil in a large nonstick skillet over medium heat. Add the leeks, onions, carrots; cover and cook 5 minutes or until tender. Add the curry powder, sugar, ginger, garlic and lemongrass; cook 1 minute, stirring constantly.
• Place the onion mixture in a 5-quart electric slow cooker. Pour in the vegetable broth. Stir in the chickpeas and coconut milk. Add salt and pepper to taste. Cover and cook on low for 4 hours. Serve with rice.

CHICKPEA & COCONUT CURRY (KADALA)

Steps:

• If using dried chickpeas, soak overnight in plenty of water, then drain.
• Place soaked chickpeas in a large pot with plenty of fresh water, bring to the boil for 15 minutes, then reduce heat and simmer for about an hour, or until chickpeas are tender.
• Alternatively you can pressure-cook the dried chickpeas according to the manufacturer's instructions.
• When the chickpeas are cooked, or if you are using canned chickpeas, put them aside.
• Next, heat a wok or skillet over medium-high heat, and dry-roast the desiccated coconut, reducing heat as necessary- it is important to stir continuously, as the coconut will readily catch and burn.
• As soon as the coconut starts to brown remove the skillet from the heat, and immediately place the coconut in a blender bowl- if left in the skillet it will become dark brown and bitter.
• Add ginger, turmeric, chilli, coriander powder and a little water to the blender bowl and grind to a fine paste.
• Heat the oil in a clean pan and saute mustard seeds until they start to pop and release their aroma.
• Add onion and curry leaves and saute and stir a further minute or two.
• Add coconut paste and cooked chickpeas, and cook for 10 minutes, stirring occasionally and adding more water if necessary.
• Add 1 cup coconut milk and simmer for a further 10-15 minutes.
• Serve with rice and garnish with fresh cilantro.