Chickpea Curry Recipe. Spoon this vegetarian curry over hot, steamed basmati rice so you can fully appreciate the flavors in the sauce. If you like a bit of heat, add some minced serrano chili. Serve with spoonfuls of raita for a cooling contrast.
Recipe courtesy of Williams-Sonoma
- FOR THE CUCUMBER RAITA: 3 1/2 cups plain yogurt or 2 cups plain Greek yogurt
- 1 small English (hothouse) cucumber
- 1 garlic clove, pressed
- 1 tablespoon finely chopped fresh mint
- 1 tablespoon finely chopped fresh cilantro
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground cumin
- FOR THE CHICKPEA CURRY: 2 tablespoons canola oil
- 1 1/2 cups thin yellow onion wedges
- 3 garlic cloves, pressed
- 3/4 teaspoon cumin seeds
- 2 cups fresh or canned diced tomatoes, with juices
- 2 teaspoons garam masala
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground coriander
- 1 teaspoon kosher salt, plus more, to taste
- 2 cups cubed Yukon Gold potatoes
- 5 cups cooked, drained chickpeas
- 1/4 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- Steamed basmati rice for serving
- 1 TO MAKE THE CUCUMBER RAITA: If using regular yogurt, spoon it into a fine-mesh sieve lined with cheesecloth placed over a bowl and refrigerate overnight, stirring the yogurt before you go to bed.
- 2 The next morning, you will have about 2 cups of very thick yogurt and over 1 cup of yogurt water. Discard the water and spoon the yogurt into a bowl. If using Greek yogurt, spoon it into a bowl.
- 3 Peel the cucumber, halve lengthwise and scrape out any seeds with the tip of a small spoon. Grate on the large holes of a box grater or in a food processor fitted with the shredding attachment. Squeeze out the excess water from the cucumber with your hands until almost completely dry. You should have about 1 cup. Add the cucumber to the yogurt.
- 4 Add the garlic, mint, cilantro, salt, cumin and cayenne and stir well. Cover the raita and refrigerate for a few hours to allow the flavors to marry, then taste and adjust the seasonings before serving.
- 5 TO MAKE THE CHICKPEA CURRY: Heat a large saucepan over medium-high heat and pour in the oil. When the oil is hot, add the onion, garlic and ginger and sauté until the garlic starts to brown, 1 to 2 minutes.