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Cooking Instructions
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1
In large frying pan heat enough oil of your choice to cover the bottom
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2
Gently let caraway get hot and pop (lid might be helpful), but never let them burn
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3
Garlic, onion and ginger into tmx and chop at 6 for 5sec
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4
Add oil to tmx and program heat "varoma" for 3min at speed 1
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5
Scrape down sides
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6
Add cinnamon, turmeric, curry powder
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7
Heat "varoma" for 4min at speed 1
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8
Add cayenne or other spicy herb like chili or hot pepper and coriander
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9
Blend for 3sec at speed 2.5
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10
Add tomatoes, salt and sugar
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11
Blend at 5 for 5sec and heat "varoma" 2min speed 1.5
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12
Drain chickpeas (and keep the liquid - you have chickpea brine now! Which you can use e.g. for yummy chocolate chip cookies)
https://cookpad.com/us/recipes/444580-vedgedouts-chocolate-chip-cookies
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13
Carefully pour curry paste into frying pan with caraway seeds (will cause a lot of vapor!)
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14
Add chickpeas to frying pan
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15
Mix well together and heat up to lower medium
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16
Bring water to a boil, add to tmx, blend a bit (to get all left-over flavors out) and pour into frying pan
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17
Cover and let simmer until consistency is to your preference
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18
While simmering and thickening you may add up to about 300g of any other pre-cooked al dente veggies (potatoes, pumpkin, fresh spinach leaves, lentils). If you like, lighten up this dish with a shot of coconut cream. Especially good once a lot has been eaten and you add it to very thickened left-overs. Perfect!
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19
Served with rice this is a lovely main dish
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20
Chop fresh cilantro and add to dish, stir, serve
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