It was so cold and rainy today so Jac and I decided to make a curry to warm us up! After searching the net, we found a recipe on Jamie’s Food Tube by Maunika Gowardhan for butter chicken. We didn’t have any chicken, but we did have chickpeas! The result was a hearty curry dish we will definitely be making again. We tweaked it a bit to make it dairy-free and we had to use salsa instead of tomato puree but it all turned out perfect!
1 1/2 tbsp coconut oil
5 green cardamom pods, bashed up
1 cinnamon stick
4 whole cloves
1 small onion, finely sliced
1 tbsp of grated ginger
2 green chilies, de-seeded and sliced lengthwise
1 tsp of paprika
3 tbsp tomato puree (or 4 tbsp salsa)
1/2 tsp garam masala
1 cup of full fat coconut milk
1 tbsp fenugreek powder
Sea salt, to taste
About 2 cups of chickpeas
1/2 large sweet potato, cubed and steamed
4 leaves of kale, de-stemed and steamed
To start off you’re going to steam the sweet potatoes and kale and then set aside (you will definitely want to cook these veggies before hand until the sweet potatoes are almost fork tender because the kale takes a while to tender-up!).
Heat a large heavy saucepan. Add coconut oil, cardamom, cloves and cinnamon stick. Fry up for about 20 seconds. Add in sliced onion and saute until golden (about 5-7 minutes). Add ginger and chilies, fry for a couple more minutes. Add garam masala and tomato puree and stir well until combined. Add in coconut milk and simmer for 2-3 minutes.
Stir in fenugreek. Add in chickpeas, kale and sweer potatoes. Simmer for 8-10 minutes. Serve!