Summer has just turned to fall, often rains, cold and windy so it’s time to cook some heart warming comfort food. I love currys, I could eat curry on every meat-free-Monday. This Monday I cooked it with chickpea, mushroom and purple sprouting broccoli. The last ingredient is my fav veg in the last time. The color and texture is fabulous and goes well with pasta, salad and so on.
3 garlic cloves
thumb sized fresh ginger
2 tin chickpeas
1 tin chopped tomatoes
1 tin coconut milk
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 stalk lemon grass
1 teaspoon ground coriander
1 lime and fresh coriander leaves to garnish
- Heat some oil in a big pan. Sautee the finely sliced onion, then add the mashed garlic.
- Add the rest of seasoning: peel then finely grate ginger, cumin, turmeric, finely sliced chilli and coriander. Heat on medium and stir frequently.
- Add the chickpea (with the water from the tin) cover with a lid and cook for 10-15 minutes. Add the halved lemon grass, and the mushroom, too.
- Add chopped tomato, salt to taste. Cook for 10 minutes until tomato is tender.
- Pour coconut milk into a bowl and stir well with a whire whisk. Remove the pan from the hob. Add 3-5 tbsp hot curry to the coconut milk and stir until silky and smoothy. Pour the milk mixture into the pan meanwhile stirring continuously with a wire whisk. Put back on the hob on low heat.
- Add the broccoli florets and cook until broccoli is tender but not has fallen apart.
- Remove from the hob, discard lemon grass.
- Garnish with some fresh coriander, and serve warm with Naan bread, lime and natural yoghurt.