Tag Archives: curry

Chickpea & Kale Masala

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Chickpea & Kale Masala
 
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Chickpeas and kale in a richly spiced tomato broth
Author:
Recipe type: Main
Cuisine: Indian
Serves: 6-8
Ingredients
  • 2 very large onions
  • 4 cloves garlic
  • Big knob of ginger
  • 2 teaspoons curry powder
  • plus
  • 2 teaspoons garam masala
  • - or use 4 teaspoons of a masala spice mix - from Indian grocers - or Herbies.com.au
  • 1 small can or 6 heaped tablespoons tomato paste
  • 1 can chopped tomatoes
  • 3 cans chickpeas
  • ½ a bunch of kale
  • 1 bunch of coriander
  • 1 lemon
Instructions
Preparation
  1. Finely dice the onion
  2. Microplane / finely grate / mince the garlic and ginger
  3. Rinse and drain the chickpeas
  4. Measure out the spices
  5. Wash, destem, wilt (submerge in boiling water, leave to sit for 5 mins) and chop the kale
  6. Thoroughly wash and finely chop the coriander (including stems)
  7. Juice the lemon
Cook:
  1. Heat a large saucepan or casserole on a medium heat and saute the onions, garlic and ginger with a splash of water until softened, around 5 mins.
  2. Add the tomato paste, stir well and cook for another 2-3 minutes
  3. Add the tomatoes, chickpeas, kale and 2 cans of water (use empty can)
  4. Bring to the boil, lower heat, place on the lid and simmer for 45-50 minutes or until the chickpeas and very tender.
  5. Stir in the coriander (leave some to sprinkle on top if liked), and lemon juice to suit - we like 3-4 tablespoons.
  6. Season to taste.
Serve
  1. Serve with brown rice or flatbreads, mango chutney, yogurt and extra coriander if liked.

Simple Suppers: Mixed Veggie Dhal


Simple Suppers: Mixed Veggie Dhal
 
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First in a series of quick and easy dinners
Author:
Cuisine: Indian
Serves: 6-8
Ingredients
  • 1 chopped onion or use frozen chopped onion
  • 1 clove garlic / 1 tsp garlic paste
  • 1 tsp semi dried ginger - e.g Gourmet Garden range (or use ginger paste)
  • 1 x 400g bag ready chopped veggies e.g. Simply Simmer Veggie Mix from Woolworths
  • 1 bag frozen spinach
  • 1 cup red split lentils
  • 1 400g can / carton tomatoes
  • 1 tsp cumin seeds
  • 1 tsp coriander
  • 1 tsp turmeric
  • 2 tsp curry powder
  • 1 teaspoon stock powder / 1 stock cube
  • 2 cups water
  • ------------------------------------------------------
  • 1 tsp garam masala
  • 3 tablespoons hummus
  • Juice of half a lemon
Instructions
  1. If using electric pressure cooker, switch to Brown or Saute function, add onion, garlic, ginger & other spices and a splash of water and stir whilst you source your other ingredients.
  2. Add all the ingredients above the line, switch to High Pressure and function and set for 15 minutes.
  3. Once it has finished, release the pressure and stir in the lemon juice, garam masala and hummus.
  4. Stir well and allow to keep warm for 5-10 minute whilst you get ready to serve.
  5. Serve with rice or wholewheat pitta bread.
  6. Top with coconut / yogurt / fresh coriander / chilli etc as desired.
  7. IF NOT using a pressure cooker, add the onion and spices and a splash of water to a large heavy casserole dish or saucepan with lid, and saute for 5 minutes. Add all the other ingredients above the line, then bring to the boil. Reduce to simmer, place on lid and simmer for 45-60 minutes or until lentils and veggies are very soft. Stir in other ingredients and heat for a further 5-10 mins.