Chickpea, Tomato, and Corn Curry
4 tablespoons vegetable oil
1 tablespoon curry powder
1 teaspoon ground ginger
1 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1 1/2 tablespoon agave nectar or maple syrup
1 tablespoon lemon juice
32 oz can of chickpeas
16 oz can diced tomatoes
8 oz can full kernel corn
1/4 cup chickpea liquid (set aside from the can)
I wanted a chickpea dish with a somewhat lighter flavor than what I usually eat. The tomatoes and lemon juice add a bit of acidity, and the corn and agave nectar give it sweetness.
Use a large saucepan (I'd advise against non-stick) and a tool that's good for scraping, like a wood spoon.
Over medium high heat combine oil, spices, and salt and cook for 2-3 minutes.
Add the agave nectar, lemon juice and stir thoroughly, and 1/4 cup of the chickpea liquid. Cook for another 1-2 minutes.
Strain the chickpeas and add them to the saucepan. Stir until coated. Then strain the tomatoes (they will retain some fluid, which is good) and add these as well. Blend thoroughly. Bring the pan back to a boil, turn the heat down to a simmer, cover, and cook for 15 minutes or until chickpeas have reached desired texture.
Check the mixture, adding salt, cayenne, or agave nectar to taste. Then remove from heat.
Strain the corn and add it to the saucepan. Stir everything together. You don't want the corn to cook, because it will lose its texture. The tomatoes and chickpeas will heat it up enough.
This makes four large servings or six smaller ones. I'd advise against serving over rice, because the rice overwhelms the flavor. A side of brown rice is great with it though.
SO HOW'D IT GO?
This was absolutely AMAZING! It was even better than it sounded. I will definitely be making this again.
Great recipe. I halved the recipe but kept the spices the same and used fresh tomatoes. I also added egggplant since our farmers market has them now (the BEST eggplant ever!) I served it over rice.
This was delicious! The only modification I made was I added a can of tomato paste and a can of tomato sauce. Yum!
oh my, this was wonderful , YUM!
I left out the turmeric and added a little more agave nectar, for a sweeter taste. Served it with wild rice. I am so planning on making this again!
thank you so much for this recipe, it was amazing! one of my favorties on this website so far! it's also a very attractive looking dish, i served it over unflavored couscous ;)b
I made it the other night to go with the "Super Garlicky Fritters", which is found on this site, and some Vegan taco salad. I forgot to add the corn, but it was still amazing. My husband, major meat-eater but willing to try vegan dinners that I made :)>>> , loved it. He also end up having it as leftovers for lunch and dinner!! Kept saying that I could make it again. So Super Thanks for this recipe!! ;)b
I make this alot, it is so easy and good. I follow the list of ingredients exactly but only use 1tablespoon of oil and throw everything in one big pot at once to cook. I eat it all by itself as a main dish and love the curry with the sweetness.
YUMMY!!! I made this into a soup by adding some homemade vegetable broth. I used fresh diced tomatoes instead of canned and I didn't use Turmeric (because I didn't have any). I did the spices according to taste, instead of by the measurements. I also used frozen corn instead of canned. The only additions I made (besides the broth) were that I added ribbons of fresh spinach and some quinoa (that I had leftover in the fridge). I served this with fresh, homemade maple bread.
So good! So good! So good!
PS-I also used hing powder instead of tumeric.
What is "hing powder" and where might I find it? Thanks!
It's an Indian spice. I got it at an Indian store in Chicago. It's aka asafoetida. Perhaps an international market will have it?
PS-I also used hing powder instead of tumeric.
What is "hing powder" and where might I find it? Thanks!
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