Coconut Chick Pea Korma Recipe by Barry

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Servings: 12

Ingredients

4 cups diced white onions
6 cloves garlic
1 cup water
In a large saucepan heat
3 tbsp olive oil (you can use clarified butter or ghee if you prefer)
Add the pureed onion mixture and cook over medium heat for a few minutes stirring constantly. Add: 2 cups canned crushed tomatoes
2 tbsp freshly grated ginger root
1/2 cup ground toasted almonds
1 cup coconut milk
1/2 small red chili, minced (more or less to taste)
2 tsp turmeric
1 tsp cinnamon
1/2 tsp ground cardamom
4 tsp mild yellow curry powder
1/2 tsp nutmeg
1 tsp salt
1 tsp black pepper
1 tsp ground coriander seed
2 tsp garam masala
1/2 tsp ground cloves
pinch saffron (optional)
1/2 tsp cumin
1 tbsp brown sugar
Simmer slowly for about 20 minutes then add:
4 cups canned chick peas, rinsed
1 cup plain low-fat yogurt
Simmer
for an additional 15 minutes. Serve with steamed jasmine rice and/or

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