Saturday, January 30, 2016


                                  CHICKPEA CURRY by CHEF DAN:
Serves  4

2 tablespoon grape seed oil
1 onion, chopped
3 garlic cloves, minced
1 thumb-size fresh ginger, grated
1 tablespoon red curry paste
2 (15.5 Oz) cans chickpeas, drained
1 tablespoon curry powder
2 teaspoons turmeric
2 tablespoons soy sauce
2 EACH brown sugar, and lime juice
1 (10.5 Oz) can RO*TEL  tomatoes with green chilies
Handful fresh cilantro, chopped
1 (19.5 Oz) can Mae Ploy coconut milk
4 cups cooked jasmine rice

1.   Heat oil in skillet over medium-high heat and when sizzling.
2.   Add curry paste and when the room is aromatic, add onion and ginger.
3.   Sauté for 4-5 minutes, add garlic and sauté 1 minute.
4.   Add chickpeas, and next 5 ingredients; bring to a boil and cook 5 minutes.
5.   Stir in RO*TEL tomatoes, reduce heat and simmer for about 4 minutes.
6.   Stir in cilantro and serve over rice.

ENJOY DAN:                                               BON-APPETITE!!

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