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.

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