Well winter is definitely here! For this month recipe, we decided to travel a little to bring us warmth. There is nothing like coming home to a delicious comfort dish on a cold day. This chickpea curry is really good and easy to prepare. While cooking, the spices will leave a wonderful smell that will bring everyone around the table. If you have a slow cooker, this recipe can easily be cook in it. We added the directions for slow cooker at the end of the recipe. Serve it with a side of jasmine rice and warm naan bread.
- 1 onion, cut in julienne
- 1 Table spoon of garlic, finely chopped
- 2 Table spoon of ginger, finely chopped
- 1 Table spoon of Garam masala
- 1 Cup of bell pepper, medium diced
- 755 ml Chickpea
- 755 ml crushed tomato
- 1 Cup Cauliflower, cut in small florets
- 1 Table spoon of honey
- ½ Cup of coconut milk or plain yogurt
In a hot skillet, caramelized the onion. Add the garlic, ginger, garam masala and bell peppers. Cook for 2 minutes. Add the chickpea and mix well. Add the crushed tomato, cauliflower and honey. Bring to boil and simmer for 15-20 minutes or until the cauliflower is cook.
Add the coconut milk (or yogurt) and mix well. Bring back to boil and let simmer for 2 minutes.
Note: For slow cooker, caramelized the onion in a skillet. Transfer in the slow cooker; add the garlic, ginger, garam masala, bell pepper and cauliflower. Toss together well. Add the chickpea and the crushed tomato. Mix thoroughly. Cover and cook on low for 5 hours. Add the coconut milk (or yogurt) just before serving. It can be maintain on warm for up to 8 hours.
The Kitchen Team