Ranette's Curry Channa
Curried chickpea filling for Doubles sandwiches
Servings 4 cups
Ingredients
- 1 tin of Chick Peas keep the salted water for later
- 3 cloves Garlic crushed
- 1/2 medium Onion - grated
- 2 Spring onions - finely chopped
- 1 tbsp of Sweet red pepper finely chopped
- 1-2 tbsp of Patak's Madras Curry paste or Chief Curry Powder
- 1/2 tsp of Cumin powder Geera
- 1/4 cup Coconut Milk optional
- 1 tbsp Olive oil
Instructions
- Take the onions, garlic and red pepper with the oil and fry gently in a saucepan. The onion may take a while to fry, as you have grated it and so some of the water would have to dry out. This should take 2 minutes.
- Then add the curry paste or powder, cumin, lower the heat and fry with the onions for 1-2 minutes.
- Then add the drained chick peas to the curry mixture and stir the peas in so that the curry coats the peas completely. Allow it to cook for 2-3 minutes.Then slowly add the chick pea water, you may not need all of it, just enough to get the right consistency, I used about 3/4 of the water.After 1 minute I added the coconut milk and seasoned to taste. Allow it to boil slowly for another 5-8 minutes.
Notes
Again, I doubled this recipe. I used less of the chickpea water and more of the coconut milk than Ranette called for, as I felt the coconut milk would be tastier and thicken up better. Since this would be used as a sandwich filling, I wanted the curry to be nice and thick. I reduced it until I could scrape a wooden spoon across the bottom of the pan and the sauce would barely flow back in--see photo at top of recipe. In place of the curry paste, I used a mixture of 2 different curry powders I had on hand, a Madras curry powder and chaat masala.