From Asian
Vegetarian Recipes, Family Circle, Murdoch Books, 2000.
Cold, cold weather. I was in the mood for
something hot and comforting. A stew. Spicy. This might do the trick.
I dry-fried 2 teaspoons each of garam masala, ground
coriander and ground cumin until their aromas came through. They were then
placed aside and into the pan went about a tablespoon ghee, a chopped onion, 2
cloves chopped garlic and the spices that had been put aside. Also into the mix
went a teaspoon ground turmeric and a little grated fresh ginger. These were
all fried until the onions had softened—about 5 minutes.
Now I added a can of chickpeas, drained, and
a can of tomatoes. They were brought to the boil and then reduced to a simmer
for 10 minutes. Then, using a stick blender, I pureed a little of the mixture.
It was easy enough to do this in the saucepan, taking care not to puree all of
the contents.
It was now ready to serve so a couple of cups
of chopped English spinach and a couple of tablespoons chopped coriander were
added and stirred in until they had wilted. I checked it for seasoning and had
to add a little salt and a good grinding of black pepper. It was served with
coconut rice.
As far as this type of spicy stew goes it
wasn’t bad. It was easy to make and certainly satisfied my need. I think if I
make it again I would add chillies to give it a bit more of a punch.
Taste: ✔✔✔
Ease of
cooking: ✔✔✔
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