Delicious and flavorful dish that brings to mind Indian food.Indians are skilled at creating dishes with little to no meat, and often the secret lies in lentils or chickpeas. Both are packed with protein, and here is my attempt to make a dish with less meat than usual.
Recipe for curry with chickpeas and bacon
Delicious and flavorful dish that evokes thoughts of Indian cuisine.
Indians are skilled at creating dishes without or with little meat, and often the secret lies in lentils or chickpeas. Both are packed with proteins, and here is my attempt to make a dish with a bit less meat than I usually do.
I am a person who is not good at following recipes, but I love being inspired by what others do. Here, I flipped through the book: “Meyer’s Green Proteins” with my 4-year-old daughter Karen, to get her to point to pictures of dishes she would like. She came across a chickpea curry, and we reviewed the recipe together. However, she did not want king oyster mushrooms/mushrooms in it, so the “compromise” was to replace them with bacon and a few other things.
The dish can easily be made vegetarian if you replace the bacon with mushrooms.
Servings: people
Curry with Chickpeas and Bacon
Delicious and flavorful dish that brings to mind Indian food.Indians are skilled at creating dishes with little to no meat, and often the secret lies in lentils or chickpeas. Both are packed with protein, and here is my attempt to make a dish with less meat than usual.
Equipment
- Bowl
- Sieve
- Cutting Board
- Chef'S Knife
- Sauté Pan
- Grater
- Pot
Ingredients
Curry
- 200 gram Chickpeas
- 2 pcs. Red Onion
- 1 pcs. Onion
- 28 gram Ghee can be replaced with neutral oil
- 150 gram Bacon
- 5 gram Tomato Puree
- 0.5 pcs. Chili green
- 12 gram Fresh ginger
- 1.5 gram Turmeric
- 1 gram Cilantro ground
- 3.5 gram Cayenne Pepper
- 350 gram Passata or chopped/crushed tomatoes
- 200 gram stock
Salad
- 250 gram Yogurt
- 0.5 pcs. Chili green
- 0.5 pcs. Lemon juice only - or the juice from 1 lime
- 1 pinch Salt
- 0.5 pcs. Pointed Cabbage
- 9 gram Sesame Seeds
- Mint to taste
Rice
- 315 gram Rice basmati
- 700 gram Water
- 6 gram Salt
Sides
- 0.5 pcs. Red Onion
- Cilantro optional
- 10 gram Nigella seed nigella seeds
Instructions
Curry
- If you are not using soaked chickpeas, you will need to soak them first. Do this by placing them in a bowl with cold water and leave them in the water for as long as the package indicates. This can be anywhere from 6-12 hours.
- Pour them into a sieve to drain the water. They are now ready for use.
- Coarsely chop the onions.
- Add ghee to your sauté pan and set it to medium heat. It was 7 out of 14 on my stove.
- Add the onions and let them cook for 15-20 minutes, so they caramelize without burning.
- Cut the bacon into small pieces and add them to the onions.
- Let it cook for a couple of minutes.
- Add the tomato paste and let it cook for a couple of minutes.
- Finely grate the fresh ginger, chop the chili into smaller pieces, and add both to the mixture along with the chickpeas, turmeric, coriander, and cayenne pepper.
- Let it simmer for a few more minutes, then add the passata (tomatoes) and broth.
- Let it cook for 50-55 minutes until the chickpeas are tender.
- Season with salt to taste.
- The yogurt should be drained of "liquid" to make it thicker. This can be done by placing a coffee filter in a funnel and pouring the yogurt into the filter. Alternatively, you can use a cheesecloth/muslin. Place a glass (e.g., an immersion blender glass) under the funnel to catch the liquid in the fridge. Refrigerate for half an hour.
- Finely chop your green chili and mix it with a little salt and lemon juice into the yogurt.
- Thinly slice the cabbage and toss it with the yogurt mixture.
- Sprinkle sesame seeds and mint on top of the salad.
- I always use basmati rice at home. My cooking trick has been the same for the last 15 years:
- I use one part rice to two parts water. Typically, I use a coffee mug (about 3.5 dl) which I first fill with rice and a pinch of salt and then pour it into the pot. Then I fill the mug twice with water and add it to the pot. Luckily, I have a "boiling water tap," so I add boiling water right away. If you don't have this, you can use cold water.
- Bring the rice in the pot to a boil and let it cook for 12 minutes. Turn off the heat, cover the pot with a clean tea towel, and then place a lid on top. Let it sit for another 12 minutes, and the rice will be ready to serve. Because I have small children and the rice shouldn't be too hot, I usually take out the portion of rice they need 5 minutes before the resting period ends. This usually works out well.
- Not a fan of rice? No problem, this dish goes great with naan bread or another flatbread.
- Thinly slice the half red onion and sprinkle it on top along with nigella seeds and, if desired, some fresh coriander.
- Bon appétit!
