Steps to Prepare Aubergine Sweet Potato And Chickpea Curry

Channa Masala (Chickpea Curry)

Pour coconut milk and vegetable stock onto the eggplant mixture.

Recipe Summary Channa Masala (Chickpea Curry)

Fantastic Indian vegetarian curry recipe that I got from my mom. This is great with Indian bread (parathas, naan) or with rice. This is my husband's favorite!

Ingredients | Aubergine Sweet Potato And Chickpea Curry

2 tomatoes, diced

1 onion, chopped

1 (1 inch) piece fresh ginger, peeled and roughly chopped

1 tablespoon rice flour

1 tablespoon olive oil

1 teaspoon cumin seeds

2 (15 ounce) cans garbanzo beans, rinsed and drained

1 teaspoon curry powder

1 teaspoon salt

1 teaspoon chopped fresh cilantro

Directions

Combine the tomatoes, about half the onion, the ginger, and rice flour in a blender; blend into a paste.

Heat the oil and cumin seeds in a large skillet over medium-high heat until the cumin swells and turns golden brown. Cook the remaining onion in the hot oil for about 3 minutes. Stir the blended tomato mixture, garbanzo beans, curry powder, and salt into the onions; cover and cook until hot, about 5 minutes. Garnish with the cilantro to serve.

Info | Aubergine Sweet Potato And Chickpea Curry

prep: 10 mins cook: 10 mins total: 20 mins Servings: 4 Yield: 4 cups

TAG : Channa Masala (Chickpea Curry)

World Cuisine Recipes, Asian, Indian,