What I thought became my introduction to Indian food and cooking years in the past changed into in reality an advent to north Indian cooking ? All of the Indian eating places in my town and maximum of the Indian cookbooks available returned then had been north Indian. Since then, I've been brought to a number of the stunning variety of cuisines which might be discovered in the sub-continent. Now my Indian recipes might be more or less categorized as north Indian, south Indian, or some thing in-between.
This dry chickpea curry loaded with vegetables ? Potato, cauliflower, carrot and crimson bell pepper ? Will be referred to as one of these in-between Indian recipes. The composition of chickpeas and veggies and the spicing is basically north Indian, however the flavors are enhanced beautifully with using grated coconut and coconut milk this is so not unusual to south Indian cooking and imparts remarkable additions of flavor and fragrance to the food. Nourishing and filling, this curry is positive to please all and sundry with a preference for north or south Indian meals.
More highly spiced chickpea dishes from Lisa's Vegetarian Kitchen:
Spicy Sour Chickpea Masala
Cauliflower, Carrot and Green Pea Curry with Coconut Milk
Curried Lentil Vegetable Soup with Roasted Chickpeas
Chickpeas Smothered in a Tangy Tomato Gravy
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