You could add chicken or shrimp to this dish but it has a nice protein punch with the chickpeas, especially when served with rice or flatbreads. I provide a recipe for the spice blend but if you prefer a brand of ready made curry powder, feel free to substitute. You can serve this stew with cucumber yogurt, rice, flatbreads, chutney and pickle (try salty mango pickle from Asian grocers, zowie, slobber). The first part of a curry like this is to caramelize your onions and then blast with a hit of garlic and ginger before doing anything else. Take the time to do this and your curries will improve greatly.
| Serves 4-6 |
- 1 Tbsp (15 mL) canola oil
- 1 cup (250 mL) onion, diced
- 1 Tbsp (15 mL) ginger, grated
- 1 Tbsp (15 mL) garlic, grated
- 3 cups (125 mL) yogurt, plain
Preheat oven to 325F.
- Heat oil in heavy bottomed pot over medium heat. Add onions and cook 5 minutes or longer to a golden brown.
- Add ginger and garlic, cook 1-2 minutes further.
- Add yogurt and cook 2 minutes until oil forms on top of yogurt (this is a good sign).
- Add a pinch of salt.
- Add spice blend or your favourite curry powder to taste.
- Stir to blend and add all the vegetables and chickpeas, cooking 1-2 minutes to coat evenly with spice yogurt mixture.
- Add beer and crushed tomato, bring to simmer and cover. Cook in oven 30 minutes or until vegetables are tender. Check seasoning before serving.
Recipe by Chef Michael Olson