I had completely forgotten about my plans to be healthier and cook more food at home until about a month ago, and so I’m now back to my Adventures, Disasters and Successes in the Kitchen series with some more Indian cooking.
One of the nice things about living in the UAE has been the variety of ingredients which are widely available in the supermarkets, especially the vegetables. It can be a bit disconcerting coming from Ireland to find that the vegetable selection doesn’t look like the shiny perfected specimens available in Tesco. Instead, the vegetables are available in colourful tasty varieties, sometimes covered in dirt, with hilarious bulges and occasional spots. I had a food nerd moment in Carrefour one day when I passed by an aubergine display filled with giant dark purple aubergines, medium white varieties and small slender Japanese aubergines.
While today’s recipes don’t draw from a wide range of vegetables, my interest in Indian food has definitely been inspired by my food shopping experiences here. None of the recipes I’ve cooked as part of my Indian repertoire can be classified as truly authentic, rahter adapted versions for a Western palate. I use olive oil instead of ghee because I’m trying to be healthier and pre-ground spices because it’s just easier.
Adapted from BBC Food
1 medium onion, chopped
1 garlic clove, crushed
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1/2 tsp hot chilli powder
1 tin chopped tomatoes
1 tin chickpeas, drained and rinsed
1 inch piece of ginger, grated
1 tsp garam masala
salt and pepper
1) Heat up the oil in a deep saucepan. Add the onion and cook the onion for ten minutes on a low heat, adding the garlic and spices to the onions after five minutes.
2) When the onions is soft and caramelised, add the tinned tomatoes to the onion mixture and cook the sauce for five minutes.
3) Add the chickpeas and bring the curry to a gentle simmer. Taste and add salt and pepper. Cover and simmer for ten minutes.
4) Before serving, adding the ginger and garam masala and allow to cook for 2 minutes before serving with rice or naan bread.