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.
![](http://2.bp.blogspot.com/-J2oUWVNpJZw/Uec-1hHs2WI/AAAAAAAAEa0/BXbwF_jIOQw/s200/AsianVegetarian.jpg)
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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