In­dian food? Check out chick­pea curry

The recipe is also fairly flex­i­ble - a lit­tle more or less of one spice (or even none of it) won’t make or break the dish.

The Borneo Post - Nature and health - - Front Page - by Becky Krys­tal

MORE than any­thing else in the en­tire world, I hate, with all my heart, hy­per­bole. (See what I did there?) Food out­lets are no less guilty than any­one else (me too at some point, no doubt). “This choco­late chip cookie is ev­ery­thing!” “How one grain of salt changed my life!!” So I’m al­ready kick­ing my­self for say­ing this, but I’m go­ing to share a recipe with you that . . . changed my life.

There’s enough ev­i­dence to sup­port the claim, though. I did not grow up eat­ing In­dian food, much less cook­ing it. I tried it for the first time only as a se­nior in col­lege, when I went out to eat with my then-boyfriend/now-hus­band. Once we moved in to­gether, we started cook­ing to­gether, and this Easy Chick­pea Curry caught our at­ten­tion. (I first learned about the recipe in a blog post about chick­peas by Kim O’Don­nel, who had adapted it from the great In­dian cook­book au­thor Mad­hur Jaf­frey.)

In­dian cui­sine of­ten gets a rap as too com­pli­cated or too spicy or too time-con­sum­ing or too in­gre­di­ent-heavy

(or all of the above) to cook at home. This recipe dis­proves all of that - and hap­pens to be bold and de­li­cious to boot. It erased ev­ery bit of in­tim­i­da­tion for me, and now my hus­band and I cook In­dian food - of­ten this very dish - al­most ev­ery week. And chick­peas are prac­ti­cally their own food group in our house now. The in­gre­di­ents list may look long, but you prob­a­bly al­ready have most of them on hand in your pantry or re­frig­er­a­tor.

Many just get tossed into a blender or food pro­ces­sor for a blink-and-you’re-done sauce. The recipe is also fairly flex­i­ble - a lit­tle more or less of one spice (or even none of it) won’t make or break the dish. (Just don’t skip fry­ing the car­damom pods, bay leaves and cin­na­mon stick in the skillet first, which helps bloom the spices and flavour the oil, and there­fore the curry.) If you’re feed­ing a crowd, this curry can eas­ily ab­sorb an­other potato.

Want to use up more of that bunch of cilantro? Throw it in for more vivid flavour and colour. The kind and amount of fresh pep­per you use is flex­i­ble, too: A few small green chill­ies are fine, but a quar­ter, half or even whole jalapeno - de­pend­ing on how spicy you like things - works as well. Or skip it al­to­gether, which is what I do for my tod­dler. Yes, it’s my son’s favourite dish. Dare I say it might change his life, too? – Wash­ing­ton Post.

Easy Chick­pea Curry lives up to all three of its la­bels. – Photo for The Wash­ing­ton Post by Tom McCorkle. Food styling for The Wash­ing­ton Post by Lisa Cherkasky.

Newspapers in English

Newspapers from Malaysia

© PressReader. All rights reserved.