Tuesday, April 28, 2015

Butter chickpeas & potatoes over jasmine rice

I found this recipe online, and it was made with tofu. Next time I think it will be better with potatoes (I don't think I like tofu in my Indian).

You need
2 onions
5 cloves garlic
1 can lite coconut milk
1 cup tomato purée
1 tbspn garam masala
1 tbspn curry
1 tsp ginger (I didn't have any so I used tumeric)
1 tsp chili powder
Fresh chopped cilantro
1 can drained chickpeas
1 potato, diced
Jasmine rice

Sautée the onions and garlic in oil until soft. Whisk in the coconut milk, tomato purée, and spices. Cook 5-10 min over medium

Place potatoes and chickpeas in crock pot and cook over low for 4 hours. Serve over Jasmin rice and top with cilantro

No comments:

Post a Comment