INFO
An interesting variation, inspired by a recipe I could on the net, but tuned to my personal liking.
Details
Ingredients
- 1 sliced onion
- 400 g of tomatoes (fresh & skin or canned)
- or left over Arrabiata sauce (which I had)
- 1 can of chickpeas
- 1 tsp Garam Masala
- 4 garlic cloves, peeled and sliced
- 2-3 tsp of curry powder (i used several variation, hot and mild)
- 1 Tsp of green curry paste
- 1 Tsp of red curry paste
- 1 Tsp of cumin
- 1 Thai hot pepper
- 1 can of coconut milk
- Some corn starch or maizena
- Salt & Pepper
- Olive Oil
- Lime and Cilantro to serve
Method
- Boil water and boil the tomatoes for 1 mn to remove the skin
- Place the tomatoes in ice water, take out when cold, then remove skin and seeds
- In a pan - i use an enamel cast iron - heat to medium
- Slice the onion and garlic
- Add some olive oil,
- When oil is warn, add the onion and let then become transparent 4-5 mn
- Add the garlic, and cook for 2 mn
- Slice and add the thai pepper
- Add the tomatoes (or arrabiata sauce)
- Add the curries, cumin, mix
- Cook for a few minutes
- Add the corn starch, mix
- Add the chickpeas, mix
- Add the coconut milk, mix
- Reduce temp to medium low
- Taste, add salt and pepper to taste
- Cook for another 10-15 mn
Serve with Naan, rice, , add some cilantro and a squeeze of lime.
Quick View
| Traditional | |
|---|---|
| Serve | 3-4 |
| Preparation Time | 10 mn |
| Cooking Time | 15-20 mn |
| Temperature | |
| Authors | Pascal Crausaz / Inspiration |
| Special |
