Chickpeas curry
Ingredients:
Method:
Side note: If you would like to use canned chickpeas, use the same method for cooking but only cook for 20 to 25 minutes instead of 40 minutes.
Roti
Ingredients:
Method:
Potato curry
Ingredients:
Method:
Ingredients:
Method:
Alternatively there’s Spinach Stir-Fry:
Ingredients:
Dhal curry
Ingredients:
Method:
Ingredients:
- Dried Chickpeas 100g
- 1/2 onion diced
- 2 green chilies diced
- ¼ teaspoon mustard seeds
- 5 garlic cloves diced
- 1 teaspoon salt
- 2 tablespoons chili powder
- 3 tablespoons tomato paste
- 2 tablespoons oil
- 2 cups water
Method:
- Soak the chickpeas in water overnight.
- Next wash the chickpeas thoroughly in water before preparing.
- In a saucepan at medium heat add the oil.
- Next add the mustard seeds to oil.
- When the oil starts to crackle add the diced onions and green chilies. Cook until the onions are lightly browned.
- Add the chickpeas into the saucepan and cook for 3 minutes.
- After this, add the chili powder, salt, water and tomato paste and cover the saucepan. Continue to allow this to cook while covered for 40 minutes. Stir the mixture every 10 minutes or so while it is cooking and add water accordingly so that you obtain a gravy like consistency. After the 40 minutes the chickpeas should mush when pressed. Otherwise, cook for 5 more minutes.
- Now it is ready to serve.
Side note: If you would like to use canned chickpeas, use the same method for cooking but only cook for 20 to 25 minutes instead of 40 minutes.
Roti
Ingredients:
- 2 cups flour
- 1 teaspoon salt
- 1 teaspoon oil for mixture and 2 tablespoons oil for cooking
- 1/2 onion diced
- 3 green chilies diced
- Water as needed
Method:
- Mix the flour, salt, onion, green chilies and oil with your hands. Add the water to this mixture as you go so you obtain a clay-like consistency. After this is complete, keep this aside for a half an hour.
- Take a golf ball size of the mixture and roll it into a pancake size. Repeat the same with the rest of the mixture.
- Add 2 tablespoons of oil into a frying pan at medium heat and add one pancake to the pan. Cook for 5 minutes on one side or turn lightly brown and then turn and cook the other side for 5 minutes. Then remove from the oil and place onto a paper towel for it to cool and the excess oil can drain. Repeat this for the remaining pancakes.
- Allow for it to cool for 10 minutes and it will be ready to serve.
Potato curry
Ingredients:
- 4 medium sized potatoes cut into small chunks
- ½ a medium sized onion diced
- 2 green chilies diced
- 1/4 tablespoon mustard seeds
- 1 tablespoon oil
- 2 teaspoons chili powder
- 2 cups water
- 1/4 cup coconut milk
- 1 teaspoon salt
- lime juice to taste
Method:
- Peel potatoes and cut into small chunks.
- Add oil to a saucepan at medium heat and allow for it to sit for a few minutes.
- Add the mustard seeds to the saucepan and cook this until the oil begins to crackle.
- Now add the onions and green chilies and cook until the onions are lightly browned.
- Next add the potatoes and cook for 3 minutes.
- Add 2 cups of water to the saucepan and when it begins to boil, cover and cook for 15 minutes.
- Then add the coconut milk, salt and chili powder and cook for 3 more minutes.
- Remove the saucepan from the stove and taste. If you’d like, add lime juice to taste or leave it as is and it is ready to serve.
Spinach curry
Ingredients:
- Spinach 170g
- ¼ of a medium sized onion chopped
- 2 green chilies diced
- 2 garlic cloves diced
- 1 teaspoon salt
- 1/4 cup coconut milk
- Juice from 1 small lime
Method:
- First cut the spinach into very small pieces and wash thoroughly with water.
- In a saucepan at medium heat, add the spinach, green chilies, onions and garlic and cook for about 5 to 8 minutes.
- When the mixture is a little soft, add the coconut milk and salt and cook for 3 minutes.
- Lastly, remove the saucepan from the stove and add the lime juice to it. It is now ready to serve.
Alternatively there’s Spinach Stir-Fry:
Ingredients:
- Spinach 170g
- ¼ of a medium sized onion chopped
- 3 red chilies diced
- 1/4 teaspoon mustard seeds
- 1/2 teaspoon chili powder
- 2 tablespoons grated coconut
- 1 teaspoon salt
- 1 tablespoon oil
- First cut spinach into very small pieces and wash thoroughly with water.
- In a frying pan at medium heat, add the oil and mustard seeds until it begins to crackle.
- Then add the onions and red chilies and fry until the onions are lightly browned.
- Next add the spinach and cook for 5 to 8 minutes.
- Lastly, add the grated coconut, salt and chili powder and mix and cook for 3 more minutes.
- Now it is ready to serve.
Dhal curry
Ingredients:
- 1 cup dhal
- 1/4 teaspoon turmeric
- 2 cups water
- 1/4 teaspoon cumin
- 1/2 teaspoon chili powder
- ¼ of a medium onion diced
- 2 green chilies diced
- 4 garlic cloves diced
- salt to taste
- ¼ cup coconut milk
Method:
- Wash the dhal with water thoroughly.
- Add the 2 cups of water to a saucepan at medium heat.
- When the water comes to a boil add the dhal, turmeric, onions, chilies and garlic and allow this to cook for 15-20 minutes. While the water is boiling a white film will form on top. Remove this as it continues to cook.
- Once the dhal is cooked, it will turn a yellow color and will have a gravy like consistency. Then add the coconut milk, salt and chili powder and continue to cook for 5 minutes.
- Remove from the heat and allow for it to cool for 10 minutes and it is ready to serve.