I am a huge fan of Indian food, and we often have 'curry nights' where a group of friends get together and order take-out on a Friday night. A few weeks ago, we decided to make our curries instead of ordering takeout & after researching some Indian dishes, I came up with this easy, vegetarian, inexpensive meal that will now be a staple in our house.
adapted from this recipe. Serves 4
- 2 Tbsp. vegetable oil
- 1 tsp. cumin seeds
- 1 medium yellow onion, diced small
- 4 tsp. peeled, finely chopped fresh ginger
- 4 medium garlic cloves, finely chopped
- 1/2-1 serrano chile, de-seeded, de-ribbed and chopped (for mild heat level)
- 1 (28 oz.) can whole, peeled tomatoes
- 2 tsp. garam masala
- 1 tsp. ground coriander
- 1 tsp. kosher salt
- 1/2 tsp. tumeric
- 2 (15 oz.) cans chickpeas
- 1/2 fresh lemon
- 1/4 c. heavy cream
- Fresh cilantro leaves
1. Heat the oil in a large skillet over medium heat. Add cumin seeds and cook until fragrant, about 1 minute. Add onion, ginger, garlic and chiles and season with a pinch of kosher salt. Cook about 6 minutes, stirring frequently.
2. Reserve the juice from the can of tomatoes and set aside. Chop up tomatoes into 1 inch pieces. Set aside.
3. Add garam masala, coriander, 1 tsp. salt, and turmeric to the pan and stir to coat the onion mixture. Cook until fragrant, about 1 minute.
4. Add the chopped tomatoes, the tomato juice, 1 can of chickpeas with their juice and one can of chickpeas, drained and rinsed. Stir to combine. Reduce heat to medium-low and simmer, partially covered for 1 hour.
5. Just before serving, add juice from 1/2 lemon and heavy cream. Serve over basmati rice and garnish with fresh cilantro leaves.