Monday, June 13, 2011

Nobody Puts Baby in the Corner & Nobody Puts a White Spoon in the Curry

Luckily no white spoons were harmed in the making of this dinner. That was a lesson I already learned the hard way.

I'd like to dedicate this post to my former roommate. She just loved Indian food-NOT (said Borat style).

I have made this recipe a couple of times before and love it every time I do.  I took an Indian cooking class back in January, and have been meaning to whip up some delicious curry and naan ever since. Or in this case, just curry. Whatevs.

Chana Masala
Adapted from:

-2 T vegetable oil
-1 medium onion, chopped
-1 large clove of garlic, minced
-1 T curry
-1 T tomato paste
-15 oz can of chick peas, drained (reserve 3 T of liquid)
-1/2 T lemon juice
-1/2 t salt
-fresh black pepper
-crushed red pepper
-1/2 T margarine

1. Heat oil on medium high heat.
2. Add onions and cook until slightly browned.

3. Reduce heat to medium, and add garlic, currry, and tomato paste.
4. Stir and simmer for 2 minutes.
5. Add chick peas, liquid, lemon juice, salt, and black pepper.

6. Simmer for 5-6 minutes, stirring occasionally.
7. Add red pepper to taste.
8. Add margarine and stir to allow it to melt.
9. Stir and simmer for 5 minutes or until chick peas are softened and dish is hot.

Serve over brown rice.

I also served the chana masala with some collard greens.  To make these, simply wash and trim your collards,  add about a cup of vegetable or chicken broth, red pepper flakes, and half an onion to a saute pan and cook on medium-low heat until the greens are soft.

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