Odeliza Jacoba Recipes

Mahalo Chicos,

Most legumes are a great source for both protein and carbohydrates, chic peas ranks pretty high on the list for vegan and vegetarian protein sources. Not to mention how universal and simple chic peas are to prepare.

Welcome to another addition of my series on Healthy Vegetarian Indian Cooking. My chic pea and vegetable curry can be made into many different meals for your family. More said, the longer the curry sits in the fridge the more the flavors absorb into the chic peas and vegetables.

I like to accompany this curry dish with simple home made pitas, some brown rice cooked in jeera and home made vegan broth, and some simply cut cucumbers and tomatoes. Its healthy, delicious, and can take you back to that quaint Indian dive you miss.

Prep Time: less than5 minutes

Cook time: about 60 minutes or less depending if you have rice cooked already

Serves: up to 4 people

What you’ll need:

1. a large deep dish pan or large shallow pan
2. 2 cans of chic peas drained and rinsed
3. 1 medium carrot peeled and cubed
4. 1 large yellow potato peeled and cubed
5. 1 large onion diced finely (I used my food processor)
6. 2 cloves garlic diced finely (I like to mix the onion with the garlic in my food processor)
7. 1-2 c plain no sugar yogurt
8. 2-3 T Home Made Curry
9. 1 t Hot chili powder or 1 fresh red chili diced finely
10. 3 cardamom pods
11. fresh ground sea salt
12. ghee or plain butter

What to do:

1. Bring the pan of your choice to low heat and add a little of the ghee or plain butter. Don’t let the butter burn.
2. Add the already diced onions and garlic and mix well into the butter. Add a little salt and mix well.
3. Add 1 T Home Made Curry sauce and mix well. Then add the already cubed fresh vegetables and mix well. Salt a bit more then add some more butter.
4. Tip the chic peas in the pan then mix the remaining tablespoons of Home Made Curry, cardamom pods, and chili powder or if using fresh chilies the already diced.
5. Fold in the yogurt and let simmer on very low heat for 3 minutes.
6. Turn off and cover and let sit until ready to serve to allow the flavors to soak in more. And remember the longer the curry sits the better in taste. If you are planing on serving this dish at a much later time, place it covered in the fridge since its got yogurt.

Enjoy!

Namaste,

Odeliza Jacoba

Odeliza