Wednesday, October 7, 2009

Curry Monster

Black Sabbath - Under The Sun

Crowded House - People are Like Suns

Elvis Perkins in Dearland - Slow Doomsday

Foghat - Slow Ride

Yesterday all I had the in the apartment for eating was a few tomatoes left over from pizza last weekend, a can of chickpeas and about 10,000 oranges. Why in Jesus, do I have so many oranges? It's like everytime I walk by a grocery store I'm compelled to buy a half dozen to add to my collection. They are nice though, these South African ones. All that nice African sunshine makes them taste like orange popsicles. Anyway, so, I made myself one heck of a curry. If you put your rice on before you start by the time the curry is finished, so is your rice and then it's going to get sexy.

I suggest serving this with some nice basmati rice and Reese Peanut Butter icecream bars. Bon Appetit.

Kara's Cheap and Easy Chickpea Curry (Chole)
Serves 4-6... or two...
Time: 20-25 minutes
Cost: .99c for chickpeas + $3 for tomatoes = $3.99

4-5 medium tomatoes
1 knobby of fresh ginger, peeled and grated
1 cloves garlic, chopped
1 small onion, chopped*

Olive oil
1 teaspoon cumin (seeds or powder)
6 bay leaves
2 teaspoons coriander powder
3 tbsp curry powder
1 teaspoon red chili powder (or more if you like it hot, some do)
2 tablespoons flour
1/2 cup skim milk (optional)

3 cups (2 15 oz cans) of cooked chickpeas/Garbanzo beans
1/2 cup slivered almonds (optional)

salt, pepper and honey

* Note: I didnt put onions in the recipe because I was out of onions and didnt use them and it came out just fine. I would however suggest adding a small onion, chopped, in with the garlic and ginger. I was also out of veg, tofu and/or meat so you could probably throw that in too!

Blend the tomatoes make a puree.

In a large skillet, heat the oil and lightly fry the garlic, ginger, cumin seeds and bay leaves for
about 2 minutes over medium heat. Add all the rest of the spices with the flour and fry another 3 minutes.

In another small pan in 1 tbsp of oil, lightly toast the almonds and then add the chickpeas til golden brown and delicious.

Add almonds and chickpeas to tomato curry base and cook for another 10-15 minutes until it has reduced some and become nice and thick. Add salt, pepper, honey to taste.


yemj said...

holy Jesus that sounds FABULOUS. how do you think this stuff up?! i love curry. i must make this.

Kara said...

It's an Indian curry called Chole, I just made some alterations!