A Southern Indian Chickpea Curry, created by some fellow called John Gregg and perfected by the Daughter. She confused coconut cream with creamed coconut, the later being a block of coconut pulp. We've never had the recipe with coconut cream. Instead, we soak blocks of creamed coconut in boiling water. There were no animals killed in the making of this blog, this a vegan recipe. The Daughter is able to cook and Snapchat at the same time. However, we do keep her away from the knives. Even when she's not Snapping.
First, we need to make a spicy paste. Note, ideally, you have a food processor for this part. More about that later.
Chop up one onion. If you don't have a food processor, you want to cut the sucker into microfine pieces. Put the suitably diced onion into a pan with oil and one chopped chilli. Cook until the onion is soft, about 8 minutes.
Meanwhile in a food processor roughly combine 9 cloves of garlic, a thumb of ginger, a splash of oil. Add 2 tbsp of ground cumin, 1 tbsp ground coriander, and 1tbsp of garam masala. Add two tbsp of tomato puree and 1/2 a tsp of salt and the fried onion. This all goes in the food processor with a drop of oil and gets blended to a smooth paste.
We have yet to acquire such modern cooking utensils, and we figured not every home in India has a food processor. Hell, the first one only came into existence after the Second World War, invented by Electrostar a German company. Indians were cooking curries long before then. So, we searched for the mallet. But it was nowhere to be found. Instead spent 20 minutes chopping vegetables in microfine pieces.
And Courtney added the spices once we had everything back in the pot. Remember she's not allowed to play with knives yet.
We suspected our paste should have been ... well ... more pasty.
Cook your more pasty paste over a medium heat for 2 min. Occasionally stir so your paste don't stick.
Add two drained cans of chickpeas and 1 can of chopped tomato. Mix and allow to simmer for 5 minutes. Then add the coconut cream (in our case creamed coconut) and simmer for another 5 min. If it doesn't look like this, you screwed something up!
If it doesn't look like this, you screwed something up!
Last, throw in a bunch of spinach and some fresh coriander and cook until wilted.
Serve with cauliflower rice (we're low carbing it at the moment), normal rice or couscous.