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?Chickpea Massoman Curry?
Remade this curry because I enjoyed it so much (and wanted to share again as maybe it looked like cheese sauce in the previous pic). I was also short on time and this is an easy one to whip up.
?Recipe: Sauté 1 finely chopped yellow onion in a little neutral oil or veggie broth until translucent, about 5-7 minutes. Add 3 minced garlic cloves, 1 tsp finely minced fresh ginger, 1 tsp five spice powder, 1 tsp cumin, 1/4 tsp turmeric, 1/4 tsp cayenne. Sauté another minute until fragrant. Add 2 chopped medium ripe (slightly soft) tomatoes (roma or plum) and sauté another minute. Add 1 cup vegetable broth and mix. Simmer about 10 minutes, covered. Blend curry until smooth and return to saucepan. Mix in 2-3 cups cooked chickpeas (depending how saucy you want the curry) and 1/3 cup whole peanuts and cook until chickpeas warmed through, about 5-7 minutes. Add coconut milk and salt to taste. Stir and cook another 2 minutes. (I toasted the peanuts in a little oil over stovetop until lightly browned before adding to curry.) Top with fresh cilantro. Eat curry with preferred grain. .
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