Thursday, June 17, 2010
I am key-razy about lime pickle! Spicy, salty and sour- it is a great condiment served simply along side of grilled fish, but incorporated into a dish, like a curry and its affects are transformative. If you like the salty/sour/bitter taste of North African preserved lemon, you will love this.
This dish takes mere minutes to make and is vegan.
1 tin (400 grams or 14 ounces) chickpeas, drained
1 tin (same size) chopped tomatoes
1 fat inch piece fresh ginger root, peeled and chopped fine
2 teaspoons garam masala
1 teaspoon curry powder (mild or hot, as you like)
1/4 teaspoon cumin powder
Crushed red pepper flakes to taste (I like heat and used about 1/2 teaspoon)
1/4 cup store bought lime pickle (in every UK supermarket, many specialty markets in the US, and all Indian markets world wide)
1/2 tin (400 gram, 14 ounces) light coconut milk
4 green onions (spring onions), chopped and/or a handful of chopped, fresh coriander (cilantro)
1) Throw everything except the coconut milk and chopped green onion into a small soup pot and bring to a gentle simmer. Allow to cook uncovered for 10-15 minutes, then add in the coconut milk and green onions (and coriander, if using), stir and allow to simmer gently for just 5 minutes. Serve over rice.
Makes enough curry as a main course for two people, or 4 as a side dish.