Another curry born of what I had lurking in the fridge. I doubt I've ever made the same curry twice, but the boys thought this one was good enough to post.
You Will Need:
6 cups cooked chickpeas, skins removed
1 large acorn squash, seeds removed, peeled and chopped into cubes
4-5 tablespoons ghee
4 large carrots, chopped
2 large onions, chopped
4 garlic cloves, minced
1 tablespoon stem ginger, chopped
1 cup dried flaked coconut
1 tin coconut milk
Salt (If using chickpeas from a tin, omit)
A very generous grinding of black pepper
Spice Mix:
3 tablespoons ground cumin
2 tablespoons ground coriander
1/4 teaspoon cinnamon
1/2 teaspoon cardamom
1 teaspoon chili powder
1 teaspoon fennel seeds
Mix together the spices and set aside.
In a large pot, heat the ghee over medium heat and cook the onion, carrots, garlic and ginger until softened. Add the coconut flakes, squash, and chickpeas. Cook a few more minutes adding more ghee if needed. Stir in spice mix and fry for a couple minutes to well-coat everything. Stir in the coconut milk. At this point, you will probably want to add a cup or two of water. Start with one, and cook everything down over a good boil. If you think it would benefit from another reduction after tasting, go ahead and do it.
Serve hot over rice.
No comments:
Post a Comment