Here I am turning out a lovely pot full of Indian goodness called Coconut Chana Saag. Super simple when you have the spices handy. The rest is just basic cookery, like any other dish.
Coconut Chana Saag
(recipe courtesy Isa Chandra Moskowitz)
1 tablespoon Coconut oil
½ med Onion, yellow, diced
1 ½ cloves Garlic, minced
1 tablespoon Ginger, fresh, minced
1 tablespoon Curry powder
½ teaspoon Salt
¼ teaspoon Anise seeds or fennel
⅛ teaspoon Garam Masala
¼ teaspoon Cumin
⅛ teaspoon Cayenne pepper
12 ounces Tomatoes,whole, canned
30 ounces Chickpeas
4 ounces Lacinto Kale, chopped
7 ounces Coconut milk
1 tablespoon Lime juice
2 tablespoons Cilantro, chopped
Saute the aromatics and spices:
Add tomatoes and simmer to blend flavors:
Add the other stuff and simmer until heated through, then finish with the last three ingredients, stirring in off the heat.
That really wasn’t hard…and the flavor is phenomenal. Home-cooked Indian food can be way more delicious and fresh tasting than what you purchase from a restaurant. You control the oil, the salt and the level of heat you prefer. What’s better than that?