https://wishfulchef....h-mango-powder/
This is pretty easy to throw together and is pretty damn tasty if you are looking for a vegetarian dish that is also filling. It does require an assortment of indian spices but if you make indian food you probably have most of these ingredients around. This is my first time using mango powder - seems like it could be a really useful ingredient for adding acidity.
I used a little less water b/c I wanted the sauce to be thicker. Do what you feel is right.
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 3 cardamom pods, black and/or green
- 2 cinnamon sticks
- 2 tomatoes, finely diced
- 1 1/2 teaspoons course sea salt
- 2 1/2 tablespoons mango powder
- 3 teaspoons ground coriander seeds
- 1 teaspoon garam masala
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground turmeric
- 1 teaspoon light brown sugar
- 1 15-ounce can chickpeas, washed and drained
- 1 cup water
- 1/4 cup fresh cilantro or parsley, chopped
- 1/4 cup onion, finely chopped
- plain yogurt, for topping (optional)
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Heat oil on medium-high in a large pan. Add cardamom pods, cumin seeds and cinnamon sticks and cook for just a few seconds, until fragrant.
Stir in finely diced tomatoes, salt, mango powder, ground coriander, ground cumin, garam masala, cayenne, brown sugar and turmeric. Turn down heat to medium-low and simmer for about 10 minutes, partially closed with lid.
Stir in chickpeas, water and half of the cilantro. Cover pan with lid and simmer for about 25 minutes or until sauce begins to thicken, stirring occasionally.
Serve curry in bowls topped with freshly chopped onions, cilantro, plain yogurt and a side of basmati rice.
Edited by Evil_Morty, 20 November 2015 - 10:24 AM.
