Thursday, May 7, 2009

Curried Chickpeas with Vegetables

1/4 cup vegetable oil
2 tablespoons cumin seeds
1 tablespoon minced peeled fresh ginger
1 tablespoon minced garlic
2 teaspoons curry powder
1 3/4 cups cooked chickpeas rinsed and drained (if using canned)
2 cups, 1/2 inch cubes peeled sweet potatoes
2 cups cauliflower florets
1 cup 1-inch green beans
1 cup vegetable broth
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 cup plain yogurt
2 tablespoons all-purpose flour
1/2 tablespoon finely chopped fresh jalapeno pepper
2 tablespoons shredded coconut
  1. If you are going to serve rice with this dish start it now.
  2. Heat oil in a large skillet over medium heat. Add cumin seeds and cook until sizzling.
  3. Add ginger and garlic and cook stirring, over medium heat for 1 minute. Do not brown.
  4. Add curry powder and cook for one minute until fragrant
  5. Stir in chickpeas, sweet potatoes, cauliflower, green beans, vegetable broth, salt and ground black pepper. Cover and cook over medium heat until the vegetables are tender, about 10 minutes.
  6. Meanwhile, stir together the yogurt and flour. Whisk until smooth. Set aside until vegetables are cooked to tender.
  7. Off the heat, add the yogurt mixture and jalapeno peppers
  8. In another skillet toast the coconut . Sprinkle over the vegetables as a garnish before serving over rice.

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