missyinacage
Member
2 T Oil
3/4 t Ground Cloves
1 t Tumeric
1/2 T Cumin
1 T Gram Masala
1 T Curry Powder
1 Bay Leaf
1/2 T Cinnamon
1/2 T Allspice
1 LG Onion, diced
1 t Salt
2 T Fresh Ginger, diced
4 cloves Garlic, minced
1 Jalapeno, diced
14.5 oz Can Diced Tomatoes
13.5 oz Can Coconut Milk ( I used 8 oz of coconut milk from a carton!)
1/2 C Water
15 oz Chickpeas ( they used canned, I make my own. Whatever works for you!!)
1/4 C Cilantro
Add oil to dutch oven. Over medium heat, stir in cloves, bay leaf, Cinnamon and all spice, heating only until fragrant. Add Onion and Salt, cook until translucent. (5 min)
Add ginger, garlic, and jalapeno, sauting for 1 minute.
Add turmeric, cumin, gram masala, curry powder and diced tomatoes. Cook into a thick paste, apprz. 10 minutes. Add water, coconut milk and chickpeas. Bring to a boil and simmer for 5 minutes. Take off the heat and add the fresh cilantro.
Serve over rice or with garlic naan.
Lots of ingredients but so good!!
3/4 t Ground Cloves
1 t Tumeric
1/2 T Cumin
1 T Gram Masala
1 T Curry Powder
1 Bay Leaf
1/2 T Cinnamon
1/2 T Allspice
1 LG Onion, diced
1 t Salt
2 T Fresh Ginger, diced
4 cloves Garlic, minced
1 Jalapeno, diced
14.5 oz Can Diced Tomatoes
13.5 oz Can Coconut Milk ( I used 8 oz of coconut milk from a carton!)
1/2 C Water
15 oz Chickpeas ( they used canned, I make my own. Whatever works for you!!)
1/4 C Cilantro
Add oil to dutch oven. Over medium heat, stir in cloves, bay leaf, Cinnamon and all spice, heating only until fragrant. Add Onion and Salt, cook until translucent. (5 min)
Add ginger, garlic, and jalapeno, sauting for 1 minute.
Add turmeric, cumin, gram masala, curry powder and diced tomatoes. Cook into a thick paste, apprz. 10 minutes. Add water, coconut milk and chickpeas. Bring to a boil and simmer for 5 minutes. Take off the heat and add the fresh cilantro.
Serve over rice or with garlic naan.
Lots of ingredients but so good!!