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.

2 comments:

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!