Let’s get chick, pea 😉
I’ve just discovered it and I know it’ll be one of my favorites. The ingredients seem to be a lot but just trust the recipe.
1 small cauliflower: cut into small chunks
1 can chickpeas (400g)
12 small cherry tomatoes
1 tablespoon grated fresh ginger
125 g baby spinach
2 small onions – chopped into small pieces
2 garlic cloves – crushed
handful fresh cilantro leaves
1-2 tablespoons curry powder
Place cauliflower florets and tomatoes into the oven, set to 180 C degrees and roast for 20-25 mins, until cauliflower has golden spots and tomatoes are soft.
Heat 1 tablespoon olive oil on a large pan; add chopped onions, garlic, ginger and curry powder. Cook for 10 mins – keep on stirring. Add chickpeas together with 500 ml water, add roasted tomatoes. Let it simmer for another 10 minutes and then add cauliflower and simmer again for 10 minutes. Cauliflower must be tender but still a little crunchy. At this point your kitchen should smell like an Indian restaurant 🙂
Add spinach leaves and simmer for 2-3 minutes; spinach leaves will darken and soften during that time. Season with sea salt and pepper. Add cilantro leaves, serve and enjoy one of the best veggie curries invented.
A true evergreen in the world cuisine. What’s more important: nothing really can go wrong with it.
0.5 tablespoon garam-masala
1 garlic clove
1 spoon freshly grated ginger root
1 teaspoon paprika powder
1 teaspoon tomato purée
1 tablespoon olive oil
a pinch of hot chilli pepper
2 large chicken breasts (0.5 kg)
1 can chopped tomatoes
100 gram plain yoghurt
1 red, green or yellow pepper (or mixed halves)
pinch of cinnamon
pinch of ground coriander
pinch of cumin
bunch of fresh coriander
salt, pepper, olive oil
2 heaped tablespoons mascarpone cheese or double cream
Cube chicken breasts and cover it with thoroughly mixed ingredients of marinade. Adding some lemon juice won’t hurt and will add some refreshing taste to the dish. Leave in the fridge for 1 hour or, better, over night. Fry chicken on a grill pan or if you are lucky to have the facilities like a house with a garden – barbecue them. In a deep pan heat 1 tablespoon of olive oil and fry chopped onions and peppers. Add cinnamon and ground coriander and cook for 7-10 mins on a small heat. Add tomatoes, yoghurt and chicken cubes. Cook until tender (15-20 min). Finally, mix in green coriander and mascarpone and serve with rice. I served with bulgur – of course.