You gave me a shout. And I always answer.
Here is my recipe to a quick Thursday curry lunch, filled with flavor, spice & creamy goodness. I wasn't planning to post it so I don't have too many photographs, but hopefully the recipe will suffice.
Oh, and for those who care, it's gluten free & vegan. Hello health!
1 cup garbanzo beans, soaked (2-3 hrs) and pressure boiled (or replace with canned chickpeas)
1 small acorn squash, peeled and diced
1 plum tomato, diced
1 clove of garlic, crushed
1/2 red onion, sliced lengthwise
1/2 green pepper, diced
3 curry leaves
1 dried red chili, broken in half
1/2 teaspoon mustard seeds
2 teaspoons tomato paste
4 tablespoons light olive oil
1+1/2 teaspoon coriander powder 1/2 teaspoon red chili flakes (more if you like the heat!)
1 tablespoon Indian Chana masala (available at all India stores)
1 teaspoon Indian Mutton masala (available at all India stores)
Salt & Chili to taste
Season the squash with a dash of olive oil, salt, pepper and 1/2 teaspoon coriander powder and roast in a 400F oven for 15 minutes, till soft and golden. Keep aside.
Heat the oil in a non-stick pan. Add the curry leaves and mustard seeds and cook till the seeds begin to splutter. Add the garlic, onions and dried chili and cook till the onion turns translucent. Stir in the tomatoes, tomato paste and all the dry spices. Cook on medium flame till the tomatoes have broken down and completely cooked.
Now add the squash and green pepper and cook for another minute or so. Lastly stir in the chickpeas, liquid and all. Mix well and let it all simmer on low flame for at least 15 minutes, till most of the water has been absorbed. The thicker the curry, the creamier the texture. Check and adjust seasoning and turn off the heat. Garnish with slivered almonds & fresh coriander and enjoy with Roti, Basmati Rice, Cous Cous or Quinoa.
Try this recipe and more yummylicious bites at my upcoming Dining Experiences! [Follow my culinary experiments via Twitter, Facebook, Instagram and Pinterest]