Sunday, March 30, 2014

Recipe for today's lunch

Made this recipe today with a few modifications.


adapted from Saveur Issue 156
  • 1 cup chickpea flour (also called Garbanzo bean flour)
  • 1/2 cup finely chopped cilantro (plus more for garnish)
  • 1/4 cup + 1 Tablespoon peanut oil
  • 1/3 cup greek yogurt (use soy yogurt to make vegan)
  • 2 serrano chilis, seeds removed and minced
  • 1 onion, minced
  • 2 teaspoons coriander seeds
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 1/2 tablespoons curry powder
  • 1 28 ounce can of whole tomatoes, crushed
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon ground ginger (or 1 inch piece of fresh ginger, peeled & grated)
  • Cooked rice

Heat 1 Tablespoon of oil in a large skillet or saucepan over medium. Add coriander, mustard, and cumin seeds; cook for about a minute or until they begin to pop. Add curry powder, one serrano pepper, and 1/2 the onion. Sauté for about 5 minutes or until softened. Add tomatoes (with juice from the can), turmeric, ginger, and a cup of water. Bring to a boil and then let simmer for ten minutes or until it has thickened up.

While simmering, combine the rest of the serranos, onions, chickpea flour, cilantro, oil, yogurt, and salt in a bowl. Stir until a thick dough has formed.

Drop a heaping tablespoon of dough into the stew; repeat with the rest of the dough. Cover mixture and let steam / simmer for another 5-7 minutes. Remove from heat.

Enjoy right away with cilantro and yogurt as garnish.

My adaptations were as follows:
All purpose gf baking flour since I didn't have any chickpea flour and the mix has chickpeas flour as it's first ingredient. 

No oil, used some water instead.

A little silky tofu in place of yogurt.

Left out the chilis since the one small can of tomatoes I used had chilis in it.

Used ground seasonings and left out the mustard. Couldn't find the curry powder so used a bit of garam masala instead.

It turned out good. The kids weren't fond of the dumplings, but Victor and I liked them. The curry was too hot for my taste so I'll add less curry powder and use tomatoes with no chilis next time. And maybe next time I'll use coconut milk in the dumplings, to help with the flavor. 

Curry and dumplings on left and quinoa with tomatoes and cucumbers and olives on right.

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