Receta Coconut Chick Pea Korma

by Barry C. Parsons

Coconut Chick Pea Korma

Here's a favorite recipe from my son, Noah. His favorite Indian foods include tandoori chicken, samosas and this delicious, easy to prepare, chick pea korma. It makes a great side dish for an Indian meal like our delicious Butter Chicken or as a satisfying lunch all on its own with some homemade Naan. Noah loves any curried chick pea dish and this one got his stamp of approval. We enjoyed the leftovers the next day even more, I think.

For the sauce begin by pureeing together:

• 4 cups diced white onions
• 6 cloves garlic
• 1 cup water
• In a large saucepan heat
• 3 tbsp olive oil (you can use clarified butter or ghee if you prefer)
• Add the pureed onion mixture and cook over medium heat for a few minutes stirring constantly. Add: 2 cups canned crushed tomatoes
• 2 tbsp freshly grated ginger root
• 1/2 cup ground toasted almonds
• 1 cup coconut milk
• 1/2 small red chili, minced (more or less to taste)
• 2 tsp turmeric
• 1 tsp cinnamon
• 1/2 tsp ground cardamom
• 4 tsp mild yellow curry powder
• 1/2 tsp nutmeg
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp ground coriander seed
• 2 tsp garam masala
• 1/2 tsp ground cloves
• pinch saffron (optional)
• 1/2 tsp cumin
• 1 tbsp brown sugar
• Simmer slowly for about 20 minutes then add:
• 4 cups canned chick peas, rinsed
• 1 cup plain low-fat yogurt
• Simmer
• for an additional 15 minutes. Serve with steamed jasmine rice and/or

naan.