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South Indian Chickpea, Cauliflower too Potato Coconut Curry


What I idea was my introduction to Indian nutrient too cooking years agone was genuinely an introduction to due north Indian cooking — all of the Indian restaurants inwards my urban marrow too most of the Indian cookbooks available dorsum thence were due north Indian. Since then, I've been introduced to to a greater extent than or less of the astonishing diverseness of cuisines that are establish inwards the sub-continent. Now my Indian recipes could hold upward roughly categorized equally due north Indian, S Indian, or something in-between.

This dry out chickpea curry loaded with vegetables — potato, cauliflower, carrot too cherry bell pepper — could hold upward called 1 of those in-between Indian recipes. The composition of chickpeas too vegetables too the spicing is essentially due north Indian, simply the flavors are enhanced beautifully with the move of grated kokosnoot too kokosnoot milk that is thence mutual to S Indian cooking too imparts wonderful additions of flavor too fragrance to the food. Nourishing too filling, this curry is certain to delight anyone with a preference for due north or S Indian food.


WhatSouth Indian Chickpea, Cauliflower too Potato Coconut Curry
Recipe yesteryear
Cuisine: South Indian
Published on December 7, 2016

Nourishing chickpea curry loaded with vegetables simmered inwards a fragrant spiced love apple tree too kokosnoot gravy

WhatPrint this recipe

  • 3/4 loving cup dried chickpeas (2 cups cooked or 1 xix oz can)
  • 1 tablespoon oil
  • 1 teaspoon brownish mustard seeds
  • 1 teaspoon cumin seeds
  • 2 cups cauliflower florets, cutting into bite-size pieces
  • 1 medium potato, diced
  • 1 medium carrot, diced
  • 1 large tomato, diced
  • 2/3 loving cup kokosnoot milk
  • 1 loving cup water, or equally needed
  • 1 cherry bell pepper, seeded too chopped
  • 1 teaspoon body of body of water salt, or to taste
  • 2 cherry chilies, finely chopped
  • 1 loving cup unsweetened dried grated coconut
  • 1 teaspoon reason coriander
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon reason cloves
  • 1-inch slice fresh ginger, minced or grated
  • 1-inch cinnamon stick, broken into pieces
  • 1/2 loving cup water, or equally needed
  • Rinse the chickpeas too soak inwards plenty H2O to comprehend for 8 hours or overnight. Drain too rinse, thence transfer to a large saucepan too comprehend with fresh water. Bring to a boil, trim back oestrus to medium-low, cover, too simmer until the chickpeas are tender, almost 1 hour. Drain too laid aside.

  • While the chickpeas are cooking, brand the paste. Combine all of the ingredients inwards a pocket-size nutrient processor too procedure until a thick fairly thick glue has formed. Add to a greater extent than H2O equally necessary to larn everything to grind together.

  • Heat the crude oil inwards the same saucepan used to laid upward the chickpeas over medium heat. When hot, toss inwards the mustard too cumin seeds too fry, shaking the pot often, until the seeds darken a few shades too the mustard seeds plough grayness too laid out to splutter too pop. Stir inwards the cauliflower, white patato too carrot, too laid upward for to a greater extent than or less other few minutes.

  • Add the glue too stir to coat the vegetables. Cook for to a greater extent than or less other few minutes, stirring oft to foreclose the glue from sticking, until fragrant.

  • Toss inwards the love apple tree too laid upward for to a greater extent than or less other few minutes, stirring often. Pour inwards the kokosnoot milk too water, too thence stir inwards the chickpeas. Bring to a gentle boil, trim back the oestrus to medium-low, comprehend again, too simmer for 10 minutes, stirring occasionally.

  • Now add together the cherry pepper, add together a fleck to a greater extent than H2O if necessary if the curry seems also dry, too comprehend again. Simmer for to a greater extent than or less other 10 minutes or until the vegetables are tender too the gravy has thickened.

  • Stir inwards the salt, gustatory modality for seasoning, too serve hot amongst fresh cooked white rice or apartment breads.

Makes 6 servings


This is my contribution to hosting this month. I'm also sharing this recipe with Jac's weekly Meat Free Mondays event.

More spicy chickpea dishes from :
Spicy Sour Chickpea Masala
Cauliflower, Carrot too Green Pea Curry with Coconut Milk
Curried Lentil Vegetable Soup with Roasted Chickpeas
Chickpeas Smothered inwards a Tangy Tomato Gravy

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