food for thought

by michelle

sour chick pea curry + vegetable korma

with one comment

Indian vegetarian food is so complex and satisfying.

This unusual sour chick pea curry is from a recipe by Madhur Jaffrey.


Soak and cook 1½ cups of chick peas (garbanzo beans) in the usual manner or use 3 drained cans of chick peas. Finely chop 3 onions and remove 2 tablespoons of the onion into a small bowl or cup. To this add ½ a teaspoon of salt, 1 finely chopped fresh chilli, 1 tablespoon of finely grated ginger and ⅓ of a cup of lemon juice. Set this mixture aside while you cook the chick peas. Heat ghee or oil in a heavy wide pot and fry the remaining onions until beginning to brown. Add a can of chopped tomatoes, 1 tablespoon of ground cumin, 1 tablespoon of ground coriander and ½ a teaspoon of ground turmeric. Stir and cook briefly then add the chick peas with 1½ cups of their cooking liquid (or water), 2 teaspoons of salt, 2 teaspoons of garam masala and ¼ of a teaspoon of cayenne pepper. Cover and cook over low heat for 20 minutes, stirring occasionally and adding liquid if necessary. Just before serving add the onion and lemon juice mixture.

This vegetable korma is creamy and sweet.


Fry 1 finely chopped onion, 3 cloves of finely minced garlic, 1 tablespoon of finely minced ginger and 1 – 3 finely diced chillies in some ghee until wilting. Add 1 tablespoon of ground cumin, 1 tablespoon of ground coriander and 1 teaspoon of ground turmeric and continue to cook until fragrant. Add 2 chopped potatoes, 2 chopped carrots and ½ a cup vegetable stock and simmer until the vegetables are just beginning to soften. Add 1 bunch of chopped spinach and 1 cup of frozen peas and, after a few minutes ½ a cup of almond meal and ½ a cup of yoghurt. If at this stage the curry is too wet, thicken with a little cornflour to the desired consistency. In a small fry-pan heat some ghee and fry 10 curry leaves and 2 teaspoons of black mustard seeds until they pop then add them to the curry.


One Response

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  1. THIS LOOKS AWESOME! Thanks for sharing


    July 30, 2015 at 6:24 am

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