Sandra Carpenter (MS2)
Justin Ellenberg (MS3)
Adapted from Bosh: Hummus Curry
Vegan, nut-free. Contains sesame. We love this recipe because of its amazing Indian spices and how quick and easy it is! In the past, we have made curries with coconut cream as is more traditional, but we found that adding hummus gives a unique creamy and nutty flavor. We hope you enjoy it!
Ingredients
1-2 tbsp olive oil (or grapeseed or coconut)
1 onion
2 cloves garlic
1 small red chili (or jalapeno)
2 tbsp grated ginger
1 pepper (recommend yellow or orange)
1 tbsp garam masala
1 tsp cumin
1 tsp ground coriander
1 tsp turmeric
½ tsp paprika
½ tsp cayenne
1 15 oz can diced tomatoes
½ 15 oz can plain tomato sauce (can add more if needed)
1 15 oz can chickpeas
Pinch of salt to taste
Pinch of pepper to taste
3 generous tbsp hummus (can make your own, or recommend Joseph’s original hummus)
Directions
Dice the onion, chili, pepper.
Drain the chickpeas.
Sweat the onion.
Warm the olive oil in a pan over medium heat. Add the onions.
Add salt and pepper and stir for 4-5 minutes.
Add the pepper, chili, garlic, ginger and stir for another 2 minutes.
Add the garam masala, cumin, coriander, turmeric, paprika, and cayenne. Stir for 2 minutes.
Lower the heat to simmer and add the diced tomatoes. Stir them in for another 2 minutes.
Add ½ can of tomato sauce, taste test and add more if needed. Add the chickpeas.
Simmer for about 6-7 minutes, stirring occasionally.
Season with salt and pepper as needed.
Add in 3 tbsp of hummus. Stir for another 2 minutes.
Serve over rice, couscous, or pita.
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