This is a Melissa Clark recipe that we have added to just to round out the veggies and taste throughout. It’s both delicious and filling and easy to make. Feel free to add in mushrooms or tofu or anything else. We added in peas and red pepper.
For this you’ll need: 4 Tbs unsalted butter, 1 large yellow onion (finely chopped), 4 garlic cloves (grated), 1-2″ section of ginger (peeled and grated), 2 tsp cumin, 2 tsp paprika, 2 tsp garam masala, 1 small cinnamon stick, x1 15 oz can coconut milk, x1 28 oz can diced tomatoes, x1 15 oz can chickpeas (drained and rinsed), 3/4-1 cup frozen peas (no need to defrost), 1 red bell pepper (cored and diced), cayenne, salt, pepper.
In a dutch oven melt the butter over medium heat. Once melted add the diced onions and just a pinch of salt. Resist the temptation to turn the heat up too high. The butter will burn if you do. stir well to coat everything and then let the onion cook for about 20 mins, stirring occasionally, until they just begin to brown. About 10 mins into this, add the chopped red bell pepper. Once the onion is just beginning to brown the pepper has softened, add the grated garlic and ginger and stir well for about 1 minute. Add the cumin, garam masala and paprika and stir again for about 1 minute until fragrant.
Add the tomatoes and all of their juices. Stir in the coconut milk and another good pinch of salt. Stir well and bring to a gentle simmer and cook this way for about 10 mins until thickened and slightly reduced.
Stir in the chickpeas, a pinch of cayenne, and your frozen peas. Stir well and and warm through – about 3-5 mins. Season with more salt if desired.
Serve over rice with naan bread.
Dinner at Our Place 