Wednesday, 19 October 2016

Chickpea, Spinach and Beets in a Coconut-Tomato Curry

Combining plump buttery chickpeas with spinach and beets in a creamy coconut milk and tomato gravy with aromatic spices not only puts plenty of flavor on the plate, but also provides for a complete, filling and wonderfully nourishing meal served with fresh cooked white or brown rice or a flat bread. And with curry powder and panch phoran spice blends made up ahead of time, it comes together in no time at all. Panch phoran, also known as Bengali five-spice, is a deliciously fragrant spice blend consisting of equal parts fenugreek, nigella, black mustard, cumin and fennel seeds. Panch phoran is easy to find at Indian or Asian grocers, but it's ridiculously easy to make your own and keep on hand in a sealed jar for a good many months on hand...

This is a summary only. Visit foodandspice.blogspot.com for full recipes and photos!

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