Chickpea & Vegetable Kurma

‘Fry’ the onions, garlic, ginger and chilli with a little water, until the onion becomes golden. Allow to cool and grind along with the grated coconut or coconut milk, to make a paste.

Dry temper the seeds until they start to sputter. Add cinnamon, cloves, cardamom pods, curry leaves and then add the onion-garlic-ginger paste. Keep stirring. Add coriander powder and turmeric and stir until a bright yellow. Add more turmeric if needed. Add date paste, tomato paste, tamarind water and salt. Cook until the sauce becomes thick. Add the chickpeas and steamed vegetables. Garnish with fresh coriander leaves.

Tip

If you don’t add salt in the water while cooking, the chickpeas become really soft!

Serves 8

Photo by Vinita Punjabi

ingredients

3 cups finely processed/grated cauliflower florets
1 cup + 2 tbsp almond flour
4½ flax eggs (1 tbsp ground flaxseed in 3 tbsp of water = 1 flax egg)
4 tbsp nutritional yeast (optional, but recommended because it adds a cheesy flavor)
1 tsp unrefined salt
1 tsp dried rosemary
1 tsp garlic powder
Freshly ground pepper to taste

Explore Related Recipes

Masala Idli with Spicy Dahi

For Masala Idli Soak urad and moong dals separately for 2 hours (it is better to use half and half

…

Baked Aubergine In Sundried Tomato And Pesto Sauce

In a blender, blend the sun dried tomatoes and currants along with water, salt and garlic to make a paste.

…

Mint Lemon Drink

In a blender, blend the mint leaves and lemon juice. Add water and add the crushed raisins to the blended

…

Ladies Finger Chutney

In a kadhai, roast the ladies finger without oil, until it is dry. Roast the coconut. Roast the green chillies

…

Lemon Coriander Soup with Zucchini Noodles

For the Coriander Stock In 1 litre of water, make a stock with the stems of chopped coriander, onion, celery

…

Date, Nut and Fig Roll

In a food processor, process walnuts and oats together to make a coarse powder. Now add the dates, figs and

…

No more posts to show