Eating Indian is like watching a contortionist. Each bite delivers a surprising shape as flavors unfold on your tongue in surprising and interesting ways. This curry, for example, is not at all hot, but powerfully flavorful. There’s a hint of lemon, then cinnamon, then fennel, then the sweet tang of mango. Serve this with Indian Rice Pancakes and coconut cilantro chutney and your mouth will think it’s on holiday!
- Peanut oil to lightly coat the pan
- 1 Tbs. cumin seed
- 1 Tbs. brown mustard seed
- 1/2 tsp. fennel seed
- 1 onion, diced
- 2 tsp. ground coriander
- 1 1/2 tsp. ground cinnamon
- 1 tsp. ground turmeric
- 1 inch fresh ginger, minced
- 2 red bell peppers, diced
- 8 cups cooked garbanzo beans
- 1 large sweet potato, peeled and diced
- 1 14-ounce can lite coconut milk
- 1 mango peeled and diced
- 1 tsp. salt
- 1 bunch fresh spinach torn to bits
- 1 bunch cilantro, finely chopped
Directions: In a large pot, heat oil over medium-high heat. Toast cumin, mustard, and fennel seeds, stirring constantly until they begin to pop. Add onion and stir until soft. Add remaining spices and stir for a couple of minutes while the onions and spices blend and cook.
Stir in garbanzo beans, sweet potato and coconut milk. Bring pot to a low simmer, cover, and cook until the sweet potatoes are soft. Once the potatoes are cooked, use a fork to mash them to thicken. Next add in the red peppers, mango, spinach and cilantro. Allow the curry to simmer just until the spinach is wilted and bright green.