Coconut Chole Masala
Recipe: #8210
February 22, 2013
Categories: Side Dishes, Beans, Chickpeas/Garbanzo, Coconut, Asian, Indian, High Protein, Vegan, Vegetarian, Vegetarian Dinner, Vegan Dinner, more
"A coconut milk laden version of one of my choley recipes. This is not a shortcut version, but it doesn't take that long. Serve it as a vegetarian main dish or as a side to another curry."
Ingredients
Nutritional
- Serving Size: 1 (557.3 g)
- Calories 734.2
- Total Fat - 32.5 g
- Saturated Fat - 9.2 g
- Cholesterol - 239.4 mg
- Sodium - 785.6 mg
- Total Carbohydrate - 88.5 g
- Dietary Fiber - 5.6 g
- Sugars - 9.8 g
- Protein - 25.4 g
- Calcium - 189.8 mg
- Iron - 5.8 mg
- Vitamin C - 26.4 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
In a large skillet, heat oil/ghee with mustard seeds, sliced chilis, garlic, cinnamon, and curry leaves just until it becomes fragrant.
Step 2
Add onions and ginger to pan and cook until onion is soft.
Step 3
Add water, coriander, turmeric, amchur/lemon juice, asafoetida, salt, pepper, tomato paste, and tamarind concentrate, stirring until blended.
Step 4
Bring to a simmer and cook until water reduces and mixture thickens, 15 minutes or so.
Step 5
Add the coconut milk and cook over low heat until liquid reduces and mixture thickens.
Step 6
Stir in cayenne and garam masala just prior to serving.
Tips
- Serve with chapatis, nan, bhatura, or rice.
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