Makes 2 servings in 45 minutes
VEGETABLES / Asian (India) / Side Dish / Stove / No marinating
Much of the Indian population is vegetarian, and they enjoy the most extensive
vegetable dishes in the world.
This is not only because of the predominant Hindu religion with its respect for
all living creatures.
Also feeding 1 billion Indian people nowadays can be done much more efficiently
by growing vegetables in stead of animals.
Last but not least: when a refrigerator is not available, it is much easier to
use up small portions of vegetables, in stead of having to slaughter and store 1
For vegetarian dishes, you will notice that each Indian region has distinct
cooking techniques and flavoring principles to prepare them.
You have probably also noticed that there are many, many "curry"-recipes.
Actually "Kari" is the Tamil (one of the many languages spoken in India)
translation for the English word "sauce". And "curry" is the western way of
pronouncing this word.
Before coming to Malaysia, my simple western recipe for using chick peas was to
add them in thick soups... Since Malaysia is the melting pot of all Asian
cuisines, I notice that there are as much chick pea curry recipes as that there
are people here.
Here is one of them: a home-cooked chick pea curry recipe from my Indian friend
Ssussi. She uses a lot of fresh ingredients and her recipe takes a bit more of
your time than expected for such a simple yet delicious dish.
* 1 can of chick peas (15 1/2 Oz; 439 gr)
* 1 medium onion, finely chopped
* 1 teaspoon ginger, finely chopped
* 1 clove garlic, finely chopped
* 1 green chilly, finely chopped
* 2 medium well ripened tomatoes, seeded and chopped
* 1 tablespoon fresh coriander chopped
* 1 tablespoon lemon juice
* 10 g vegetable oil
- 1/2 teaspoon turmeric
- 1/2 tablespoon ground coriander
- 1 tea spoon "garam masala"
- salt to taste
1. Drain chick peas, reserving the liquid.
2. Cook the onions, ginger garlic, chilies and turmeric in the vegetable oil
until golden and softened.
3. Add the tomatoes and cook to soften, then add the ground coriander and chick
4. Cook for 10 minutes, add the reserved liquid and cook a further 10 minutes.
5. Add "garam masala", lemon juice and stir in the fresh coriander. Cook gently
for 2-3 minutes, adding more liquid, if needed, to make a sauce.
really enjoyed it but used organic tinned tomatoes and added
fresh cauliflower very tasty!
Author: The Skinny Cook aka Stef Glassee, is a Belgian chef living in
Malaysia : the melting pot of Asian cuisine. Find more delicious home-tested
recipes at :
http://www.theskinnycook.com Skinny Cooks' Home-Recipes : Eurasian Cooking,
Food and Tips!