Kikkererwtencurry met kokos, kurkuma en curryblaadjes
This is an EXCLUSIVE recipe from Maunika Gowardhan's cookbook 'Curry'. Black Chickpeas are traditionally used in a Kadala Curry (try them here!)) - but regular chickpeas work JUST as well for that same creamy flavour but nutty bite. Great with paratha or plain rice.Maunika is an Indian food writer, TV chef + content creator behind @cookinginacurry
Bron: Bold Bean Co
Ingrediënten
- jar Queen Chickpeas or Queen Black Chickpeas - with their bean stock
- vegetable oil
- black mustard seeds
- dried mild red chillies
- curry leaves
- onions, thinly sliced
- tomatoes, finely chopped
- tsps ground turmeric
- Kashmiri chilli powder
- water
- coconut milk
- tamarind paste
- garam masala
- finely chopped coriander leaves, to finish
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- freshly grated coconut
- coriander seeds
- garlic cloves