Ingredients with Measurements:
- 1 tablespoon oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon grated ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 can (14.5 ounces) diced tomatoes
- 1 cup vegetable broth
- 1/2 cup tamarind paste
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 cup frozen peas
- 1/2 cup chopped fresh cilantro
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Blender or immersion blender (optional)
Step-by-step instructions:
1. Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic and ginger and cook for another minute.
3. Add the cumin, coriander, turmeric, chili powder, and salt. Cook for 1-2 minutes, stirring constantly, until fragrant.
4. Add the diced tomatoes, vegetable broth, and tamarind paste. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat and let simmer for 10-15 minutes, until the sauce has thickened slightly.
6. Add the chickpeas and peas and cook for another 5-10 minutes, until the vegetables are heated through.
7. If desired, use a blender or immersion blender to puree the sauce until smooth.
8. Stir in the chopped cilantro and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 230
Fat: 5g
Carbohydrates: 41g
Protein: 9g
Sodium: 720mg
Fiber: 10g
Sugar: 13g
Substitutions for ingredients:
- Can use chicken broth instead of vegetable broth
- Can use any type of canned beans instead of chickpeas
- Can use fresh or frozen green beans instead of peas
Variations:
- Add diced potatoes or sweet potatoes for a heartier curry
- Add diced bell peppers or carrots for extra vegetables
- Use shrimp or chicken instead of chickpeas for a non-vegetarian version
Tips and tricks:
- Tamarind paste can be found in most Asian grocery stores or online
- Adjust the amount of chili powder to your desired level of spiciness
- Serve with rice or naan bread for a complete meal
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a bowl with rice and naan bread on the side.
Garnishes:
Garnish with additional chopped cilantro or a dollop of plain yogurt.
Pairings:
Pair with a light, crisp white wine or a cold beer.
Suggested side dishes:
Serve with rice, naan bread, or a side salad.
Troubleshooting advice:
- If the sauce is too thick, add more vegetable broth or water to thin it out.
- If the sauce is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
Make sure to cook the curry until the vegetables are heated through to ensure they are safe to eat.
Food history:
Tamarind is a fruit that is native to Africa but is commonly used in Asian and Latin American cuisine. It has a tangy, sour flavor and is often used in sauces and marinades.
Flavor profiles:
This curry has a tangy, slightly sweet flavor from the tamarind paste, with a hint of spice from the chili powder.
Serving suggestions:
Serve this curry as a main dish with rice or naan bread, or as a side dish with grilled chicken or fish.
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Region: Thai