What I thought was my introduction to Indian food and cooking years ago was actually an introduction to north Indian cooking — all of the Indian restaurants in my city and most of the Indian cookbooks available back then were north Indian. Since then, I've been introduced to some of the astonishing variety of cuisines that are found in the sub-continent. Now my Indian recipes could be roughly categorized as north Indian, south Indian, or something in-between.
This dry chickpea curry loaded with vegetables — potato, cauliflower, carrot and red bell pepper — could be called one of those in-between Indian recipes. The composition of chickpeas and vegetables and the spicing is essentially north Indian, but the flavors are enhanced beautifully with the use of grated coconut and coconut milk that is so common to south Indian cooking and imparts wonderful additions of flavor and fragrance to the food. Nourishing and filling, this curry is sure to please anyone with a preference for north or south Indian food.
|South Indian Chickpea, Cauliflower and Potato Coconut Curry|
|Recipe by Lisa Turner|
Cuisine: South Indian
Published on December 7, 2016
Nourishing chickpea curry loaded with vegetables simmered in a fragrant spiced tomato and coconut gravy
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This is my contribution to My Legume Love Affair, a monthly event celebrating the goodness of legumes, started by lovely Susan of The Well Seasoned Cook and now administered by me. The VegHog is kindly hosting this month. I'm also sharing this recipe with Jac's weekly Meat Free Mondays event.
More spicy 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