Indian food loses me and especially curries. I’m looking forward to visiting India, but on my trips to Southeast Asia (we’re in Kuala Lumpur right now) I’ve been able to enjoy authentic Indian cuisine and I couldn’t love it more.

This curry is one of the simplest and easiest recipes to prepare. I have adapted it to what I usually have on hand and that is why it is made with simple ingredients that can be found in any supermarket.

Ingredientes

Scale

  • 1 cucharada de aceite de oliva virgen extra (opcional)
  • 2 dientes de ajo, troceados
  • 1/2 cebolla, troceada
  • Un trozo de raíz de jengibre de unos 2,5 cm ó 1 pulgada, troceado
  • 1 cucharadita de curry en polvo
  • 1 cucharadita de comino molido
  • 1/2 cucharadita de cúrcuma en polvo
  • 1/2 cucharadita de semillas de cilantro molidas (opcional)
  • 1/4 cucharadita de pimienta negra molida
  • 1/8 cucharadita de cayena en polvo (opcional)
  • 1 y 1/2 tazas de garbanzos cocinados o de bote (250 g)
  • 1 lata de leche de coco (400 ml ó 14 oz)
  • 2 cucharadas de concentrado de tomate
  • 1/2 cucharadita de sal
  • 1 cucharada de zumo de lima (opcional)
  • 1 cucharada de harina de coco (opcional)

Instructions

  1. Heat the oil in a pan and add garlic, onion and ginger. Cook over medium-high heat for about 5 to 10 minutes or until golden brown, stirring occasionally. If you don’t want to use oil, you can replace it with a little water or vegetable broth.
  2. < li id="instruction-step-2">Add the spices (curry, cumin, turmeric, coriander seeds, pepper, and cayenne), stir, and cook for another 1-2 minutes.

  3. Add the chickpeas, coconut milk, tomato paste and salt. Stir and cook over medium-high heat for about 10 minutes.
  4. Remove from the heat and add the lime juice and the tablespoon of coconut flour, stir and let stand about 5 minutes before serving.
  5. Serve immediately (I added some chopped fresh cilantro on top). It is very tasty with rice, naan bread and pita bread. Store leftovers in the fridge in an airtight container for about 5-7 days.

Notes

  • You can add whatever vegetables you want.
  • Fresh ginger can be removed or replaced with ginger powder to taste.
  • If you don’t have all the spices don’t worry, use what you have on hand.
  • Add the cayenne little by little so as not to overdo it. You can add more or less quantity or eliminate it if you want.
  • The ideal is to use homemade or canned coconut milk, but not coconut milk (it usually has more additives and sweeteners on many occasions).
  • The tomato paste could be replaced by tomato sauce or even by fresh tomatoes (in that In this case, it is better to cook the tomato at the beginning together with the rest of the vegetables).
  • Lime juice can be substituted for lemon juice.
  • Coconut flour is used to thicken the curry, but it’s totally optional.
  • Recipe inspired by Avant Garde Vegan.
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