Sprouted Chickpea Curry


Ingredients

1 cup sprouted chickpeas (channa) (store bought or directions to sprout chickpeas below)

1 medium broccoli

3 potatoes

1/2 bunch spinach (palak) 2 onions, finely chopped

2 tomatoes, finely chopped 2 green chilies slit

1 teaspoon ginger-garlic paste

1 tablespoon red chili powder (or to taste)

1/2 teaspoon turmeric powder

1 teaspoon roasted coriander powder

3 cloves

1 inch cinnamon

1 bay leaf

1 cup thick coconut milk

Salt to taste

2 teaspoon oil

Fresh coriander leaves for garnish



Instructions


Sprouted chickpeas

Rinse chickpeas well until water runs clear. Soak in enough water over night.


Next morning, drain water and transfer soaked chickpeas into a cotton cloth (cheese cloth or muslin cloth) and cover it loosely and set it aside for a day or 2


Sprinkle some water over the cloth a few times as required whenever the cloth turns too dry and shake the sprouts so they spread evenly and start to sprout uniformly. The moisture helps the sprouts to grow.


Curry

Par boil sprouted chickpeas, potatoes separately with pinch of salt.


Heat oil in a wok. Add cloves, cinnamon stick and bay leaf. Add finely chopped onions along with green chilies and fry until onions turn translucent.


Add ginger-garlic paste and cook until raw smell of the paste is gone.


Add finely chopped tomatoes and cook until tomatoes turn soft and mushy.


Add the spice powders, mix.


Add the par boiled chickpeas and potatoes, sauté for about 3 minutes.


Add the broccoli and sauté again.


Add salt to taste.


Pour about 1 cup water (you'll need to adjust the amount of water, start with half cup first and then add little by little as needed) bring it to boil. Cover and continue to cook until the vegetables and chickpeas are cooked fully and the curry reaches thick consistency.

We will add coconut milk and that will make the curry a bit runny so make sure you have a thick consistency curry before you add coconut milk. DO NOT add too much water.


When vegetables are fully cooked, add chopped spinach and cook for 3 to 4 minutes.


Finally, add coconut milk, give it a stir. Let it cook on low flame for about 2 minutes until you see one or 2 bubbles, then turn off the flame. Do not boil the curry after adding coconut milk, we just want to heat it up after adding coconut milk.


Garnish with fresh coriander leaves and serve hot with steamed rice.


**This recipe is from Mindful Ways Village School Winter Menu**

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