Let's face it, Indian food rocks. Plus, since it revolves around vegetables and not meat, it is perfect for vegans. Tonight my wife did the cooking and the results were very tasty. On the menu: Chickpea Balti and Aloo Mattar. I will post one recipe today and the other tomorrow when were are scarfing down the leftovers.INGREDIENTS:
- 1 can of chickpeas
- 3 tbsp oil
- 3 medium onions, sliced
- 3 tomatoes, chopped
- 1 tsp cinnamon
- 2 large black cardamom pods
- 4 black peppercorns
- 1/2 tsp black cumin seeds
- 1 tsp chopped fresh ginger
- 1 clove garlic, minced
- 1 tsp garam masala
- 1 tsp chili powder
- 1 tsp salt
- 2 tbsp soy yogurt
- 4 tbsp fresh lemon juice
- fresh coriander to garnish
METHOD:
1. Heat oil in large pot or wok. Fry onions until deep golden brown (about 15 minutes).
2. Add tomatoes and spices and fry for 5 minutes.
3. Add chickpeas and fry for 5 minutes.
4. Add yogurt and heat until bubbling.
5. Stir in lemon juice and garnish with coriander.
