Chickpea Flour Curry

I'm still playing catch up and struggling to get back into a routine after coming home from my vacation. I've been revisiting tried and tested staples and turning to easy meal solutions, like this chickpea flour curry. I suspect I'll be spending more time in the kitchen when the fall temperatures set in.

Chickpea flour has long been a staple in my kitchen, but over the past few months, I've been restocking my supply more frequently since I have discovered besan flour can shine as the main ingredient in a dish, and also serve as a replacement for gluten flours in baked treats (think chocolate cocoa brownies with dried cranberries and chickpea flour). Chickpea flour dishes like this one are a good solution for a quick but healthy and satisfying dinner. This dish is best served with an Indian flatbread such as naan instead of rice. It is also advisable to serve the dish shortly after it is prepared so it doesn't dry up. You want that liquid component to scoop up with the naan.

Chickpea Flour Curry

Recipe by Lisa Turner Cuisine: Indian Published on August 27, 2009 Quick and easy, protein-rich spicy chickpea flour curry — a good solution for simple healthy meals Preparation: 10 minutes Cooking time: 20 minutes Print this recipe Ingredients: 1 tablespoon oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 1 onion or 2 shallots, chopped 3 to 4 green chilies, seeded and finely chopped 1/2 teaspoon chili powder 1/2 teaspoon ground cayenne 1/2 teaspoon ground coriander 1/2 teaspoon garam masala 1 teaspoon dried fenugreek leaves (methi) 1 large tomato, seeded and finely chopped 1 cup chickpea flour (besan) 1 1/2 cups water fresh chopped parsley or cilantro for garnish Instructions: Heat the oil in a non-stick pan over medium heat. When hot, add the mustard seeds and cumin seeds, and stir for 60 seconds or until the mustard seeds begin to pop. Add the onion or shallots, and stir for 6 to 8 minutes until browned. Now add the chilies, chili powder, cayenne, coriander, garam masala and fenugreek leaves, and stir for 1 minute. Add the tomato and cook for 5 minutes until softened. Add the chickpea flour and pour in the water. Cook, stirring constantly, for 5 minutes or until the mixture thickens and reaches your desired consistency. Add more water to the pan if necessary. Serve hot garnished with fresh chopped parsley or cilantro. Makes 3 to 4 servings

More recipes using chickpea flour:
Scrambled Chickpea Flour with a Fiery Red Chili Paste
Chickpea Flour Pancakes with Crushed Peas and Cilantro
Chickpea Fritters with a Creamy Ricotta, Sun-Dried Tomato and Olive Filling

On the top of the reading stack: The White Rose: Munich, 1942-1943 by Inge Scholl

Audio accompaniment: Tierbeobachtungen by Jan Jelinek