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Sri Lankan Chickpea Curry
Ingredients
4 tsp. mustard seeds13 oz. can of lite coconut milk
1/4 cup water
2 tsp. ground cumin
2 tsp. ground coriander
2 tsp. cayenne
1 tsp. ground fennel
1/2 tsp. ground turmeric
3 15 oz. cans of chickpeas, rinsed and well-drained
juice of 2 limes
2 tbs. peanut or canola oil
2 small cinnamon sticks
60 fresh basil leaves, torn into pieces
1 large onion, peeled and cut into thin half rings
Instructions
- Crush the mustard seeds using either a coffee grinder or a mortar and pestle. The seeds should be ground rather finely but not so much as to completely become a powder.
- In a medium bowl, combine the ground mustard seed, coconut milk and water. Set aside.
- In a small bowl, create the curry powder by combining cumin, coriander, cayenne, fennel and turmeric. Set aside.
- In a large bowl, toss rinsed and drained chickpeas with the lime juice.
- Add curry powder to chickpeas and toss until evenly coated. Set aside.
- In a large pot, heat the peanut or canola oil over medium-high heat.
- Once the oil is hot, add the cinnamon sticks and basil leaves and stir for about 10 seconds.
- Add the onions and stir-fry for 2 to 4 minutes, until the onions begin to soften.
- Add the seasoned chickpeas and stir-fry for 5 minutes.
- Add the coconut milk mixture and bring to a boil.
- Once the mixture has started boiling, turn the heat to low, cover and simmer for 20 minutes, stirring occasionally to prevent sticking.
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