Vegetarian Indian Curry
Ingredients
- 1 tablespoon of crushed garlic
- 1 teaspoon of ghee
- 1 teaspoon of neutral oil
- 1 teaspoon of cumin
- 3 – 4 cardamom pods
- 1 teaspoon of coriander
- 1 teaspoon of mustard seeds
- ¼ cup of Aromatic Master Curry Paste
- 3 fresh tomatoes cut into small cubes
- 1 cup of dried chickpeas soaked in water overnight
- 1 tablespoons of masala powder
- 1 teaspoon of salt
- ½ cup of asparagus
- ½ cup of chopped cilantro
Instructions
- In a large heavy enamel pot on medium low heat, add in 1 tablespoon of crushed garlic, 1 teaspoon of ghee, 1 teaspoon of neutral oil, 1 teaspoon of cumin, 3 -4 Cardamom pods, and 1 teaspoon of coriander. Let this mixture cook and temper your whole spices.
- Once they are all toasted, sprinkle in the mustard seeds and let everything toast once more. This step will take approximately 3 minutes.
- Next, add in your curry paste and fry for 5 minutes on medium to low heat. Add in your fresh tomatoes along with 1 ½ cups of water.
- Add in your soaked dried chickpeas and cook until it comes to a simmer, cover with a lid, and cook for 15 minutes. You can also use canned chickpeas too.
- Next, take the lid off and add in 1 tablespoons of masala powder and 1 teaspoon of salt. Everything will come to a boil so keep an eye on it and stop cooking when it comes to the consistency that you like and the chickpeas are fully cooked through.
- Finally, add in your asparagus and cilantro. Cook just until the veggies are just tender. Serve over warm fluffy rice and enjoy while hot!
