prepare it with your eyes closed. The original recipe calls for
jalapeño peppers, but I replaced them with a small handful of
tiny, Thai chiles, because some like it hotter - much hotter.
Coconut Chickpea Curry - Slightly adapted from the Vikram Vij Green Onion Coconut Chickpea recipe found here in his Elegant & Inspired Indian Cuisine
2 tablespoons flavorless oil (such as canola or safflower)
2 teaspoons cumin seeds
1 medium onion, chopped
1 generous inch fresh ginger root, peeled and slivered
4-6 tiny green Thai chiles, chopped with seeds retained* (or hot green chile pepper of your choice)
1/2 cup canned peeled tomatoes
4 heaping cups cooked chickpeas, drained of their liquid
1/2 cup coconut milk
1/2 cup chopped green onions
1 teaspoon salt
Ground black pepper
In a large skillet, heat the oil over low heat until thin. Add cumin seeds and fry them until they are slightly toasted and fragrant (less than a minute). Add onion, stirring occasionally until golden and translucent (about 5 minutes.) Add ginger root, chiles and tomatoes, stirring to combine. Cook for about 3 minutes, then add the chickpeas and coconut milk. Stir in salt. Bring to a slow boil, then reduce heat to low, barely simmering until heated through (about 4 minutes). Stir in green onions. Cook another few minutes. Remove from heat. Top with a few cranks of ground pepper. Serve with naan bread or basmati rice. Serves 3-4. --
* Do not rub your eyes while cutting hot chiles. For those with delicate skin, wear thin latex gloves. Wash hands thoroughly after cutting. For a less incendiary bite, discard seeds and ribbed internal membranes which hold much of the heat.
This recipe is for Suganya of Tasty Palettes, hosting My Legume Love Affair Sixth Helping, closing today.
Been There, Done That~
Mango and Tomato Curry
Lotus Root Curry
Other People's Eats ~
Surti Livla Nu Shak
HAPPY NEW YEAR, EVERYONE!