MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Deliciously Ella's Chana Masala
Categories: Vegetables, Herbs, Curry, Chilies, Citrus
Yield: 6 servings
5 tb Olive oil
6 Curry leaves
+=OR=+
1 ts Curry powder
1 Leek; fine chopped
1/2 ts Ground turmeric
2 tb Ground cumin
2 tb Ground coriander
2 tb Garam masala
1 ts Chilli spice mix
1 lg Onion; fine chopped
1 (1" fresh ginger; fine
- grated
5 cl Garlic; fine grated
29 oz (2 cans) diced tomatoes
2 tb Tomato paste
2 Serrano chiles; halved
- lengthwise
Salt & pepper
30 oz (2 cans) chickpeas; drained,
- rinsed
9 oz Baby spinach
Juice of 1/2 lemon
Cilantro leaves; to serve
Heat the oil in a large saucepan and throw in the curry
leaves, if using. Let them sizzle away and release their
flavor for a few minutes, then drop in the leek and
stir.
Next add the dry spices - including the curry powder if
youΓÇÖre not using curry leaves - and stir so that theyΓÇÖre
mixed nicely with the leek. Let this cook for a few
minutes before adding the onion, ginger and garlic; at
this point you can add 1-2 tablespoons water if things
are starting to stick to the pan. Cook for a few minutes
before adding the canned tomatoes, tomato paste, green
chiles and plenty of salt and pepper. After youΓÇÖve
poured in the tomatoes from their cans, swish a little
water around in each to get the remaining juice, then
add this to the saucepan, too. Let everything bubble
away for 20 minutes.
Add the chickpeas and cook for another 10 minutes.
Stir in the spinach, just until it wilts. Let cool
slightly, then stir in the lemon juice and serve in
shallow bowls, sprinkling cilantro leaves over the
curry.
Yield: Serves 6
RECIPE FROM: https://houseandhome.com
Uncle Dirty Dave's Archives
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