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Feb 2010 05

In thumbing through cookbooks — or searching online — for exotic Indian food, you will no doubt come across many curry recipes that would make the hair of any Indian, myself included, stand on end. So I felt it necessary to warn you all about the vast array of impostor curry recipes out there: the mere act of adding curry powder to something does not transform it into a curry!

Here’s the thing. You can’t make an authentic, true curry without your base aromatics: onion, garlic and ginger. Without those, your curry will be bland and will taste 1-dimensional. It’s like making an Italian tomato sauce without shallots, garlic and olive oil – no self-respecting Italian would do it! Cumin is also vital to a good curry – cumin is to curry what basil is to marinara sauce. Got it?

So with those 4 things – onion, garlic, ginger and cumin – you can punch up any old curry recipe and turn it into something that would impress even your Indian friends!  What follows is a recipe for a tomato-based vegetable curry.

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Chickpea Curry

You will need:

2 cans chickpeas (garbanzo beans)
2 cups water
2 large tomatoes, chopped
1 medium onion, chopped
1 clove garlic, crushed
1½ tsp chopped fresh ginger
1 tbsp garam masala (also available at Indian groceries)
½ tsp cumin
1 tsp mustard seeds (or ½ tsp mustard, in a pinch)
1 tsp curry powder
2 tbsp tomato paste
½ teaspoon salt
1-3 green chilies, chopped
1 tbsp lemon juice
3 tbsp vegetable oil
2 tbsp chopped cilantro (optional)

Heat the oil in a medium saucepan. Add the onions and cook over medium heat, until the onions are soft and golden. Add all of the spices, ginger, garlic and salt. Stir-fry the mixture for a minute.

Add the chickpeas and 1 cup of water, and let them cook for 10 minutes or so. Add the tomatoes, tomato paste, lemon juice, and green chilies, and allow them to cook together for about a minute. Add another cup of water and simmer the mixture until the sauce thickens, about 5 minutes. Serve over basmati rice and with a sprinkle of chopped cilantro, if you like.

Serves 6, as part of a meal

© Shaby Heltay, 2009

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