Coconut Chick Pea Korma

We took this dish to a beach bbq at $5 Beach last weekend.  It was a huge hit!

Coconut Chick Pea Korma

adapted from http://www.nlrockrecipes.com/2013/08/coconut-chick-pea-korma.html

For the sauce begin by pureeing together:

• 4 cups diced white onions
• 6 cloves garlic
• 1 cup water

In a large saucepan (I use one that I call my cauldran) heat

• 3 tbsp olive oil or ghee

Add the pureed onion mixture and cook over medium heat for a few minutes stirring constantly. Then add:

• 2 cups canned crushed tomatoes
• 2 tbsp freshly grated ginger root
• 1/2 cup ground toasted almonds
• 1 cup coconut milk
• 1 tsp garlic chili sauce
• 2 tsp turmeric
• 1 tsp cinnamon
• 1/2 tsp ground cardamom
• 4 tsp madras 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
• 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.  I let it cool for about 30 minutes, then used the immersion blender to just break down the chick peas a bit so that it had more of a hummus appearance (but don't over blend it, you still want to have some texture to it).

You can serve this dish cold with naan or pita bread as a dip or warm with rice.