Chickpea Curry Recipe With Beef
This chickpea curry recipe is one of those rare flexible
recipes that taste great with or without meat.
Therefore those who prefer a vegetarian curry can just leave the beef
out everything else stays the same. Chickpeas and sweet potatoes or kumara are
just another good combination for a warming mild to spicy curry.
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Comment or review here your experiences and successes with the recipe. Or even share your favorite recipe.
Curry with chickpeas
For 3 to 4
- 3cm piece of ginger
- 3 cm piece of turmeric root or 1 and ½ teaspoons of ground
- 2 onions
- 2 cloves of garlic
- 1 mild red chili
- 1 teaspoon of cumin
- ½ teaspoon of cardamom
- ½ teaspoon of chili flakes
- 2 tablespoons of coconut oil or another oil better suited for
- 300g of beef cubes, about 2cm sized
- 1 tablespoon of tamarind paste
- 1 and ½ teaspoons of vegetable stock powder
- 1 cup of chickpeas
- 1 can of coconut cream
- 1kg of sweet potato
- 1 bunch of fresh coriander
Serve with Basmati
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- Soak the chickpeas over night.
- Soak the tamarind in a one and a half cup of water for 1
hour or longer. Before using it remove the pits by straining it through a
- Peel and finely dice or crush the three cm piece of ginger
root and turmeric root. Thereafter peel and dice the two onions and the two cloves
- Wash and slit the mild red chili lengthwise and remove the
seeds. Then slice it thinly.
- Heat the two tablespoons of coconut oil in a large pan or a
soup pot on low to medium heat. When hot fry the prepared ginger and turmeric
roots briefly for about a minute with the teaspoon of cumin and the half
teaspoon of cardamom.
- Add the garlic, onion, red chili and the chili flakes.
- Now stir under the beef cubes and let them cook through.
- Drain the soaked chickpeas and mix them under.
- Strain the soaked tamarind and pour the gained tamarind
juice into the pot stir and add the can of coconut cream and the one and a half
teaspoons of vegetable sock powder. Let the dish cook on low heat for about 20
- Wash and scrub or peel the sweet potatoes. Cut them into 1
cm thick slices or 2 cm cubes. This depends a bit on the size of the sweet
- Mix them under and let the chickpea curry simmer on low heat
for another 15 to 20 minutes. Give it a stir in between to assure that there is
enough liquid. Add more liquid if it is required.
Serve with Basmati rice. Enjoy!
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