The older my 3 boys get....the more they eat everything that isn't nailed down.
I knew it was coming but goodness! Our grocery bill is currently about $650 a month (family of 5), but I can feel an increase coming soon.
Hopefully, it won't be too bad. I plan to stick to a lot more whole ingredients. Awesome for our wallets and our bodies...of course. :-)
I find myself doubling (and sometimes tripling) recipes and that was the case for this Indian chickpea dal with coconut broth I found on Steamy Kitchen.
This recipe is simple, delicious and contains all accessible ingredients.
The "hardest" part is chopping vegetables and you can reduce that time by using canned instead of fresh tomatoes (I think the flavor is better with canned in this recipe anyway-I used fresh tomatoes in these pics).
This was my first time using coconut milk as a broth and it was just as delicious as I imagined. Add more salt to taste before serving and enjoy!
You can find garam masala in the "international/ethnic" aisles of most grocery stores. There's actually a brand by McCormick that is available in the regular spice aisle. Make your own if you have these spices on hand.
Chickpea Dal with Coconut Broth
Keywords: saute entree vegan vegetarian chickpeas
Ingredients (Serves 5)
- 1 tablespoon coconut or olive oil
- 1 large onion, chopped
- 5 cloves garlic, minced
- 1 tablespoon garam masala
- 1 teaspoon cumin
- 15 oz canned diced tomatoes or 3 medium tomatoes, chopped
- (2)15-ounce cans of chickpeas, drained & rinsed
- (2) 13 oz coconut milk, canned
- 1 teaspoon kosher salt
- Fresh cilantro (chopped), to garnish
- 4 cups of cooked rice
In a large skillet, heat oil on medium heat.
Add in onion and garlic and cook for 4 minutes, stirring occasionally.
Mix in garam masala and cumin and continue cooking for one minute.
Stir in tomatoes, chickpeas and coconut milk.
Cover and simmer for 12 minutes or until the sauce thicken a little.
Stir in salt (add more if necessary).
Serve with rice and garnish with a generous amount of cilantro.