1 gal. chickpea curry     


DescriptionI have made over 1000 lb. of this recipe. It freezes well, and if you add brocolli and cauliflower as you reheat it you have a great vegie dish.
Curry TypeVegetable
StrengthUnknown
DifficultyUnknown
SourceMark zygot
VegetarianYes
VeganNo
Time to prepareUnspecified
Time to cookUnspecified
No. of servings makes 5 litres (1 gallon)
IngredientsSee instructions
Instructions1 t. cumin, ground
1 t. chilli flakes or three dried chilli pods
1 t. black pepper
1 T. canola oil

Wash and soak 1.5 kg. chickpeas overnight. Change water once or twice. Rinse
them and then cook at a low boil with the following spices in the water:

They will take well over an hour to cook. When they are getting soft (can be crushed between your tongue and the roof of your mouth) add 2 T. salt, and simmer for another fifteen minutes. If you add the salt too early, the chickpeas will not soften. When done, drain and rinse in cool water.

While the chickpeas are cooking, slice 10 medium onions and fry them in 3 T. olive oil. Fry them at a high heat, stirring regularly to ensure that they do not burn. After they start to brown, sprinkle a little salt onto them and continue to cook until they are a golden brown. Remove them from the oil, and set aside. When the chickpeas are done, in a large pot heat
the oil left over from the onions (adding 1 T. more oil if necessary) at almost high heat.

Add the following to the oil:

1 T. black mustard seed

When the seeds start to pop (careful with the hot oil!), add the following:

10 cloves
1 cinnamon stick
3 brown cardamom pods
1/2 t. chilli flakes or 2 dried chilli pods
10 fresh or dried curry leaves

Let them cook in the hot oil for about half a minute, lower the heat to medium, and then add:

10 cloves of garlic, rough chopped
1 inch of ginger, finely minced

Cook for about half a minute and add the fried onions. Stir and add:

4 t. cumin, ground
5 t. corriander, ground
1 t. cardamom, ground
1/4 t. cinnamon, ground
1 t. fennel, ground or seed
1/8 t. clove, ground
1/2 t. tumeric, ground
1/4 t. cayenne pepper (or more for spicy hot)
1 t. paprika
1 t. curry powder
1 t black pepper

Stir the spices into the onions, and cook for a minute. Then add:

cooked chickpeas
3 28oz cans tomatoes
water to cover
1 t. tamarind paste

Increase heat to medium high, and just as it starts to boil, lower heat and simmer for an hour or so. Taste and add salt if necessary. Five minutes before serving, chop and add one bunch fresh cilantro.
Notes
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