"A warm and spiced saucy curry, dressed up with crispy roasted chick peas... lay it over rice, or scoop it up with your favorite roti."
Simple curry with crispy chick peas
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Prep time: 10mins
Cook time: 1hr
Recipe Card
ingredients
Curry
- 1 teaspoon ghee
- 1 teaspoon olive oil
- 2 tablespoons curry powder
- 1 tablespoon garam masala
- 1 tablespoon ground cumin
- 2 teaspoons coriander
- 1 teaspoon ground ginger
- 1/2 teaspoon red pepper flakes
- 2 cinnamon sticks
- 1 teaspoon whole cloves
- salt and pepper
- 1 chopped onion
- 4 cloves minced garlic
- 1 tablespoon tomato paste
- 1 can coconut milk (full fat)
- 1 chopped heirloom tomato
- 1 cup veggie or chicken broth
- 1/2 juice of lemon
Method
Curry
Step 1
In a large pot, melt ghee and olive oil until shimmering on medium low.
Step 2
Add spices, and cinnamon sticks to pot, and stir to warm. Once fragrant add onion and garlic.
Step 3
Cook onion and garlic until slightly softened... about 5 minutes.
Step 4
Add tomato paste, and stir to coat onion and garlic.
Step 5
Add coconut milk, whole cloves and broth. Bring to a boil, and reduce to simmer.
Step 6
Add tomato, and a squeeze of lemon juice. Simmer partly covered for about 20 minutes, until tomatoes and garlic are very soft. (stirring occasionally) Salt and pepper as you go.
Step 7
Turn heat down to very low (or remove your pot from the stove temporarily) and remove cinnamon sticks from pot.
Step 8
Use immersion blender to puree (or transfer sauce to regular blender carefully!) so no large pieces remain, and sauce is silky.
Step 9
Return to stove top and simmer for an additional 25-30 minutes until sauce has thickened up nicely.
Step 10
Serve alongside rice, warmed roti, (I used Siete foods cassava flour tortillas as my gluten free alternative!) and top with crispy chickpeas (optional!)
ingredients
Crispy chick peas
- 1 can rinsed chick peas
- 1 teaspoon olive oil
- salt and pepper
Crispy chick peas
Step 1
Preheat oven to 400. Add can of chick peas to colander, rinse well and shake to remove excess water.
Step 2
Transfer to a foil lined baking tray and dry WELL with paper towels. (you want the chick peas to look matte, and no water to remain! that will allow them to get their crispiest!)
Step 3
Add a generous sprinkle of salt and pepper, and drizzle with olive oil. Shake tray to roll chick peas and coat evenly.
Step 4
Bake for 20-30 minutes until browned and crisp to the touch.
Step 5
Crack additional salt over while still warm, and allow to cool..