Sunday, January 23, 2011


I've made something delicious and must share it with the world. I got the recipe from a great cookbook called Caribbean Vegan. I've modified it a tiny bit because I like more "sauce" but otherwise, Taymer Mason shared a killer recipe!

Step One: In a large pan with tight fitting lid, combine the following ingredients and cook until onions begin to soften
1 onion diced small
2 small carrots diced small
3 tablespoons of soy or canola oil
2 tablespoons of curry powder
1 tablespoon of cumin

Step Two:
Add two cans of chickpeas (drained and rinsed thoroughly) and approximately 2.5 cups of water to the pan. Cover and simmer for 15 minutes.

Step Three: Add the following ingredients
1/2 can of tomato paste
1 tsp black pepper
1 tsp Garam Masala
1/2 tsp coriander
1/2 tsp turmeric (I go very easy with turmeric - bittah!)
1/2 tsp paprika

Cover and cook for approximately 40 minutes. Keep an eye on things and add more water if necessary. Peas should be in a thick curry sauce when done - not lying around in a bunch of liquid. Keep on cookin'...

Step Four: You've got a sauce happening! Press a couple of cloves of garlic into the mix just before you remove it from the heat. This is the recipe's secret weapon. Garnish with a bit of fresh coriander (aka cilantro) before serving.

Step Five: Enjoy the smell of your kitchen, mix a rum and pat yourself on the back as you devour the entire pan of curry chickpeas.

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