660 Curries. This is, once again, my go-to for Indian food. Not one recipe has failed me and they are very adaptable to what you have in the kitchen at the time. I might add that there are 660 of them. This one originally called for mango powder. I was out of mango powder and substituted lime juice.
Ingredients (as cooked by me):
2 tablespoons canola oil
2 teaspoons cumin seeds, 1 t. ground & 1 t. whole
2 cardamom pods (mine were green)
2 small cinnamon sticks
1 can diced tomatoes with juice
2 tablespoons lime juice
1 tablespoon coriander seeds, ground
1 teaspoon kosher salt
1/4 teaspoon cayenne
1/4 teaspoon ground turmeric
2 cans chickpeas, drained
2 tablespoons finely chopped cilantro
Heat oil over medium-high heat in a medium saucepan. Add the whole cumin seeds, cardamom and cinnamon sticks and cook until aromatic. The book says 15 seconds but it took mine a little longer.
Add tomatoes, lime juice, coriander, salt, cayenne, turmeric and the ground cumin seeds. Reduce heat to medium, partially cover and simmer until oil starts to collect at the edges. Add the chickpeas and cilantro. Reduce heat to low, cover and simmer until flavors come together.
I serve this with steamed rice. It makes a great no-meat meal on its own or a side dish for an Indian style feast. Enjoy!