Wednesday, January 13, 2016

No-Hassle Chickpea Curry + Two-Minute Raita

Adapted from Madhur Jaffrey's latest cookbook, the seminal Vegetarian India, this recipe proves that an authentic curry can be prepared by even rushed, novice cooks! Begin by rinsing and draining 1 15-oz. can of chickpeas (preferably the low-sodium kind). While the chickpeas drain in a colander, heat 2 T. mustard or coconut oil in a non-stick skillet over a medium flame. As soon as the oil is very hot add 1/2 cup minced onion and fry until soft and golden. Add 1 T. minced ginger, 2 cloves of chopped garlic and 2 diced hot green chilies. Cook for a couple of minutes, stirring often, before sprinkling in 1 t. ground coriander, 1/2 t. ground cumin powder and 1/4 t. turmeric powder. Stir once or twice and add 2 T. tomato paste and around 1 cup of water. Also add now the drained chickpeas. Season with salt; start with 1/2 t. and add more if desired at the end of cooking. Bring all to a simmer, cover the skillet and cook gently for 20-30 minutes. Remove from heat and sprinkle lightly with garam masala. Stir once more and serve hot, with rice or flatbreads and a garnish plate of sliced red onions, sliced radishes, sprigs of cilantro and thinly sliced cucumbers.



Serve the chickpeas and their gravy with any sort of warm flatbread and sprigs of cilantro, sliced radishes and thinly shaved red onions. 

A Two-Minute Raita (we're timing that from start to finish, including hauling the spices out of the rack and the yogurt from the fridge) is all that's need to complete this light, nutritious meal. Place 1 cup plain yogurt (dairy or dairy-free, such as soy or coconut milk yogurt) in a mixing bowl and sprinkle with 1/4 t. salt, a generous pinch of cumin powder, 1/4 t. toasted cumin seeds and 1/4 t. red chili powder. Whisk very well until the yogurt is fluffy and a bit thinner in consistency. Refrigerate until ready to use. Serve cold.

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