This was very simple to make, but I was really nervous.
I love LOVE this dish, and I get to eat it all the time at work, and I just knew that I would not do it justice.
If you make it, chop the apple slices smaller than I did, they were just a smidge too big.
Add more curry powder, I added about a tablespoon, and it needed just a bit more. I have never cooked with curry before, so I was blind.
Here is what I used:
1 can of chickpeas
1 cup of Coconut milk
1 cup of low-sodium chicken broth
3 cloves of garlic
1/4 of a red onion (any kind can be used)
2 tbl of curry powder
1/2 of a green apple (any kind can be used)
A shake of salt and pepper
Cilantro for garnish
What I did:
I had someone that knew how, to aquire 3 cloves of garlic from a garlic bulb.
Seriously. It's sorcery.
I cut a big chunk out of a red onion, then threw both of them in a food processor until it was all stuck to the side.
I sauteed them in EVOO until it was slightly brown.
I added the chickpeas (drained), the coconut milk, the broth, and then the chopped apple.
Stirred it about, then sprinkled on the curry. Don't be shy.
I put a lid on it, and let it simmer for about 15 min.
Next time I will do it for 20, the chickpeas could have cooked just a bit longer.
This would be divine over rice, but I had a super calorie lunch, so no carbs for me.
Garnish with some cilantro and enjoy.
The juice is the best part, so get something to sop it up with!
I'm not too big on white rice, so next time I will try rice noodles or maybe even brown rice.
I have eaten it with peanuts and sometimes almonds.
I will not dare tell my Indian colleagues that I made this, mine doesn't even come close.
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