Curry is one of my many go-to’s. I love the flavor profile and how easy it is to make variations of the dish
Ingredients
1 yellow onion, chopped
4 cloves of garlic, grated
2 teaspoons of fresh ginger, grated
3 teaspoons of coriander
½ teaspoon of cumin
1 teaspoon of curry powder
1 teaspoon of chili powder
½ teaspoon of turmeric
¼ cup of tomato paste
1 ½ cups of veggie broth
2 carrots, chopped
1 can of chickpeas, drained and rinsed
1 can of coconut milk
Fresh parsley or cilantro
Salt to taste
Cooked brown rice
Preparation
Add the cumin, coriander, curry powder, chili powder, and turmeric to a pan over medium heat and roast spices. Make sure you stir often so they do not burn. Roast the spices for about 2 minutes. Then, spoon into a bowl and set it aside.
Into the same pan, add in the chopped onion and saute for about 5-10 minutes or until the onion is translucent. Add a splash of water if the onions begin to stick. Add in the grated ginger and garlic. Next, stir in the broth, coconut milk, tomato paste and roasted spices. Add in the chickpeas and carrots and cover. Let simmer for about 10 minutes. Salt to taste.
Let cool, garnish with parsley or cilantro and enjoy.
Recipe Origin: