1 teaspoon cumin seeds
1 dried red chile 1 very small piece of a cinnamon stick 1/2 teaspoon mustard seeds 2 medium tomatoes, chopped 1/2 teaspoon salt, optional 3 cups or 2 cans cooked garbanzo beans, preferably salt-free 1 teaspoon garam masala, optional Toast first 4 ingredients in a frying pan on medium heat until the seeds start to make a popping sound. Add tomatoes and, optionally, salt. Cook until tomatoes are mushy, 5 to 8 minutes, stirring occasionally. Blend tomato mixture until smooth with stick blender or other blender. For an even easier curry, you can just not blend it, but you might want to remove the piece of cinnamon. Add beans and enough water to cover. Bring to a boil, Reduce heat to medium-low and simmer 15 to 20 minutes, until flavors blend. Add garam masala at the end if you like. Serve with rice, potatoes, or other starch, or by itself as a soup. In the picture above, I am eating it as a soup. Below, it is the dish on the far left in both photos. 2 cups cold cooked brown rice or other grain
3-6 scallions, chopped and/or a small onion, sliced thinly -- sometimes I use one, sometimes both 1/2 inch or so ginger root, grated or minced 1 to 2 cloves garlic, grated or minced 1/2 cup nappa kimchi, chopped, optional 2-4 tablespoons tamari or soy sauce, to taste, or use salt if you prefer 1 cup fresh mung bean sprouts or any other quick-cooking vegetable, optional a handful of chopped cilantro, optional In a large non-stick skillet, dry-fry the ginger, garlic, and onions until the onions start to wilt. Add in everything else except the cilantro and cook until it's the texture you like. Add the cilantro and serve immediately. |
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