This is a dish that I created in my time living in Australia. They have a huge Asian influence in their cooking, restaurants, and grocery stores. I’ve gotten to eat a ton of their take on curry and I’ve also had the opportunity to see restaurant owners cook for me. Building these flavors and learning new techniques has really come together in this dish and is a huge way of showing my taste of travel through Australia.
Ingredients:
1 packet of instant basmati rice
1 can chickpeas (240g/15oz)
4 medium tomatoes
1/2 yellow onion
4 cloves of garlic
2 serrano peppers
2 inches of ginger
2 tbsp vegetable oil
2 tbsp coriander, turmeric, cumin, garam marsala
2 limes
salt and pepper
For the yogurt
1 cucumber
125g of plain greek yogurt
1tbsp garam marsala
1/2 tbsp cumin
mint
3 tsp brown sugar
1 lime
Cook Time: 20 mins
Serving Size: 2 (4oz)
Calories: 626
Carbs: 103g
Fat: 18g
Protein: 22g
Recipe:
1. Heat pan with olive oil
2. Add minced up garlic Serrano peppers and 2 inches of shaved ginger to the pan and cook until fragrant
3. Add onions and cook until translucent and soft
4. Add tomatoes and cook until the consistency becomes more of a chunky paste
5. Add coriander, cumin, turmeric, and squeeze two halves of lime juice over the top
6. Take off the heat when it becomes a thick chunky paste
7. Add salt to taste and garam marsala
8. Add chickpeas and mix together
9. In a clean bowl add greek yogurt, thinly diced cucumber, mint, cumin, garam marsala, and brown sugar
10. Mix thoroughly
11. Add juice from 1/2 a lime (mix)
12. Put rice on a plate, curry on top, and yogurt on the side
Enjoy!
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