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This dish can stand on its own if you just want a casual meal, or when I'm serving a full fledged Indian meal, this always make a popular side dish.
In deep skillet, fry mustard and cumin seeds in 1 Tbsp oil until the cumin seeds begin to brown; then add onions and fry until soft and translucent. And chopped tomatoes and fry until they are stewy. Add sugar, turmeric, masala, curry and coriander; stir till completely combined. Add coconut milk and mix in well; simmer to reduce some (however, don’t let it get too thick because it will thicken more as it stands.) Add chickpeas; keep stirring until they are hot all the way through. Let simmer for 4 minutes covered on low heat, then uncover, take off heat and let it sit for 5 minutes before serving over rice. Adding in a little lime juice and chopped fresh cilantro gives it a nice twist.
For a vegan dish, use beet sugar or evaporated cane juice, not granulated white sugar.
This recipe was provided by Katie Liljenquist from Idaho Falls.