Green Onion and Coconut Chickpea Curry

Page 147

Cuisine: Indian | Course Type: Main Courses

(2 reviews)

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Recipe Review

This is apparently one of the easiest recipes in the book, and other than the time that it takes to chop all that fresh ginger, it was indeed quite easy to prepare.

I halved of the recipe, and am fairly sure that I got all the quantities right (including the fresh ginger and fresh jalapenos), but even though I appreciate the break from so many dry spice curry recipes, I still found this to be slightly under-seasoned. Nothing a little salt and pepper won't help for now, and I'll definitely boost the spice next time.

I cooked the chickpeas myself, and used canned tomatoes. The texture was probably slightly different than Vij intended as I accidentally bought crushed tomatoes instead of chopped ones.

The book recommends pairing this with a yummy looking Grilled Coconut Kale, but I just made some brown rice. It'd be great if someone could review the kale!

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