Chickpea curry with coconut milk

DSC_0561I read somewhere that Wednesday was voted the worst day of the week and I understand why. It is bang in the middle of where your work pile hits the roof and Friday still being two days away.

However, there are ways you can make them a little better. For starters, treat it as any normal day. In fact, treat every day as a Wednesday. You already know it’s going to be the worst day in the week. It cannot go any bad.

Ah, that’s terrible advice. Scratch that thought. So I am going to stick to what I know best – cooking. I prepared some chick peas for brunch. I had soaked a cup of them overnight and really could not think of any other waythan this sweet-spicy recipe to make them. And I cheated a bit too!

Ingredients –

  • Chick peas – 1 cup, soaked overnight
  • Onion – 1 large, roughly chopped
  • Olive oil – 1 tablespoon
  • Coriander powder – half teaspoon
  • Red chilli powder – 1 teaspoon (use paprika if you like it less spicy)
  • Maggi Bhunna masala korma – 1 teaspoon, dissolved in a cup of warm water (my cheat!)
  • Tomato puree – 1 and half tablespoon
  • Coconut milk – 1 and half tablespoon (I taste check after I add the milk to see if it needs more)
  • Sugar – half tablespoon

Method –

  • Chop the onion and add them to a heated pan with the olive oil. Sauté till they turn brown on the sides, about 5 minutes. Drain the chickpeas off the soaking water and add to the pan. Stir well.
  • Add a little salt now, just slightly, so as the onions and chickpeas release the excess water. Then turn the heat down a little and add the coriander and red chilli powders. The excess water and lower heat will stop the spices from burning and coat the chickpeas nicely.
  • Dissolve the Maggi bhunna masala in the water and add to the pan. Let it come to sizzle before stirring. Turn the heat up and bring to boil. Cover and cook for 5-6 minutes, stirring every 30 seconds so that the spices don’t stick to the bottom.
  • Remove the lid and check if the pan looks a little dry. Add some more water if necessary.
  • Now add the tomato puree. Remember to taste-check the curry after adding the puree to check the sweetness of the tomatoes and if any more seasoning is required.
  • Keep stirring for another 2-3 minutes on low heat just to thicken the curry slightly.
  • Now turn the heat off before adding the coconut milk and sugar. If the tomato puree is already a little sweet, then add the sugar at your discretion. Taste check to see if it needs a little more coconut milk.

Serve the curry with some toasted bread or rice. They go well it everything, even chicken. Just add some roasted chicken to the curry and see how the flavour absolutely elevates. Try this recipe and let me know if you liked my cheat or you prefer the conventional spices, you purist!

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