This is a delicious curry made with garbanzo beans and roasted tomatillo salsa. This vegan curry can be served with flatbreads like roti/chapathi or cooked grains.
This vegan curry is made with roasted tomatillo salsa. The salsa is made with roasted tomatoes and roasted jalapenos with salt. Mexican flavors and Indian flavors are very close and hence made this curry with the salsa. The salsa pairs well with cumin and coriander and has a lip-smacking flavor. The tomatillo salsa and garbanzo beans along with roasted peppers makes this delicious chili verde that gives a touch of Mexican flavors. The tangy and spicy salsa, along with spices and meaty garbanzos, this curry has an Indian touch, filled with flavors and textures.
This curry is easy to prepare and can be made in under 30 minutes if you have the salsa ready and if you use canned garbanzo beans. This quick and flavorful curry makes an easy side for a weeknight meal. Cashew flour can be used instead of cashews. The cashew-coconut paste gives a creamy flavor and thickens the curry and the cilantro in the paste gives an addictive flavor balancing the salsa. This is a well balanced curry. This is spicy and tangy at the same time. The green chilies can be adjusted as the salsa also has jalapenos. Also, any beans can be substituted in the place of garbanzo beans.
During the tomatillo season, I love to roast the tomatillos and make this Tomatillo Rasam and salsa. When I have salsa on hand, the tanginess of the salsa makes it an excellent base for many fusion recipes and I use it in many recipes. Like I said before, the salsa helps make a quick curry for a weeknight dinner and that's a blessing. If I am serving this for a weekend brunch, I would serve with a little jeera rice or quinoa or cilantro lime quinoa and roti and with some kochumber. Yogurt is optional depending on your diet preferences or vegan yogurt can be served.
This is my second share for the theme curries with lentils and legumes for Blogging Marathon. I am sharing recipes in this theme for this week and we share three recipes a week on a chosen theme. Garbanzo beans is a protein rich legume that can be used in innumerable ways. This vegan curry fits perfectly to the theme.
Just like this curry, Mughalai Moong Dal, Kollu Kurma, Kale and Navy Beans Curry, Slow Cooker Rajma, Sprouts Paneer and Veggie Curry are protein filled lentils and legume based curries perfect to serve with everyday rotis and on a feast along with naans or parottas. Slow Cooker Vegetable Curry is my favorite one to serve with pulao or rotis. Green Sagu is a vegan vegetable curry that has a different flavor profile and is also made with coconut and cilantro along with some other spices and mint.
Update: This has been featured on Full Plate Thursday. Thanks Miz Helen!
Ingredients
Garbanzo beans - 1 can
Onion - 2/3 cup
Ginger - 1.5-in piece, chopped
Garlic - 4 cloves
Green Chile - 1
Oil - 2 tbsp
Cumin - 1/4 tsp
Coriander powder - 1/4 tsp
Garam masala - 1/2 tsp
Tomatillo salsa - 1.5 cups
Salt - 3/4 tsp
Water - 1 cup
Cilantro - 1 tbsp (for garnish)
To Grind
Coconut - 1/4 cup
Cashew - 8
Cilantro - 1/3 cup
Method
Grind the ginger, garlic, green chili to a smooth paste with a couple of tablespoons of water.
Soak the cashews in quarter cup of water for 15-30 minutes.
Heat oil in a pan and fry cumin for 30 seconds. Add the onions and sauté for 4-5 minutes until it turns translucent. Add the ground ginger-garlic-chili paste and sauté for 2 minutes.
Add the garbanzo beans, tomatillo salsa, salt, garam masala, cumin powder, coriander powder, water.
Simmer for 3-4 minutes.
Grind the cashews, cilantro, and coconut and grind to a smooth paste using the cashew soaked water.
Add the ground paste to the simmering curry, mix, and simmer for 2-3 minutes. The curry will thicken, adjust the salt and consistency as needed.
Transfer to a serving bowl, garnish with cilantro. Serve with roti/cooked grains.
Srivalli says
Wow this kurma looks excellent Radha, what an interesting combination of ingredients!