KADALA CARRI

INGREDIENTS:

For curry:

• 800 grams of canned or boiled chickpeas

• 400 grams of tomatoes, cut into slices

• 100 g of coconut milk

• cilantro leaves - a small bunch in curry, and a little for serving

• 100 grams of spinach

For sauce:

• 2 tbsp. vegetable oil for frying

• 1 tsp. red chili

• ginger - a piece 2 × 5 cm in size, peeled

• 1 tbsp. ground coriander

• 1 tbsp. ground cumin

• 1 tbsp. garam-masala

• 2 tbsp. of tomato paste

PREPARATION:

1. In a blender, combine the finely chopped ginger, butter, spices, tomato paste, 0.5 tsp. salt. Must be a soft paste sauce. If necessary, add a little water or more oil.

2. Stew the resulting sauce in a medium-sized saucepan for 2 minutes on medium heat, stirring to prevent it from burning. Add chickpeas, tomato slices and simmer for another 5 minutes.

3. Add coconut milk, stew for another 5 minutes, then add spinach and cilantro leaves and cook until ready.

4. Decorate with cilantro leaves and serve with rice.

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