Coconut Chickpea Curry

Dinner

My 9 year old son ate 3 bowls and gave me compliments. Kid favorite. Plenty of flavor and spice, even without the optional base gravy. Can leave out spinach for the kids.

Serve with brown rice.

PREPARATION

- Chickpeas

- Indian Base Gravy (optional)

- Curry Spinach (optional)

BASE

- 1 onion, chopped (1 cup)

- 1 tsp garlic, minced

- 1 tsp ginger, minced

- 2 tomatoes, chopped

MAIN

- 3 cups chickpeas

- 1 cup Indian base gravy (optional)

- 2 cups curry spinach (optional)

WHOLE SPICE

- 2 tsp corriander

- 2 cloves

- 2 cardamom pods

- 1/4 inch cinnamon stick

- 1/4 tsp black peppercorn

- 2-4 Tbsp shredded coconut

SPICE POWDERS

- 2 tsp paprika

- 3/4 tsp turmeric

- 1 Tbsp fresh cilantro leaves

Cut onion, garlic and ginger, putting ends and peels into small stock pot for vegetable broth. In large stainless steel pot, brown onion, 5m. Add garlic and ginger. Add splash of vegetable broth to deglaze and cool pot, as necessary. Continue cooking total 10m. Add tomatoes.

Into medium stainless steel pot at medium low heat, toast spices, 20-30s. When seeds pop, remove to simmering vegetables. Add shredded coconut. Transfer simmering vegetables and spices to high speed blender, and blend medium speed 30-60s. Add vegetable stock as needed to help blend.

Transfer mixture back into large stainless steel pot. Add spice powder, paprika and turmeric. Add chickpeas. Optionally add Indian base gravy. Bring to simmer on low heat, then continue simmer very low heat 10m. Add spinach and continue to simmer. Finish with fresh cilantro and optional slice of green chili.

SKILL-METHOD

- Base Vegetables

- Vegetable Broth

- Dry Saute

- Toast Whole Spices

INSPIRATION AND ADAPTATION

Latifs Inspired

Coconut Chickpea Curry with Spinach