![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
This recipe is very approximate, since I made it up with what was handy. It's pretty good, though. Next time, I think I'd like to add sweet potato. I think it would also be good with chicken or pork, but as is, it's vegan.
1 Tbsp coconut oil
1 medium to large onion, diced
1 tsp ginger (I'd have preferred fresh, but powdered is all I have, atm)
2 garlic cloves, minced
1 banana pepper, seeded and diced (mine was pretty mild and sweet, and from my garden)
half a can of pumpkin puree (about 1.5 cups)
2 Tbsp Tikka curry powder
2 tsp cinnamon
1 tsp garam masala
1 tsp ground cumin
1 tsp dried pepper flakes
2 tsp mixed Thai spice
1 can coconut milk
1 can chickpeas
about five nice-sized very ripe tomatoes, diced
salt to taste
Heat the oil in a big pot or wok, then saute the onion until transparent, but not brown.
Add the ginger, garlic, and banana pepper and cook for about 2 minutes.
Blend in the rest of the spices, then add everything else and heat through. If it seems a little dry, add some water. Simmer for a half hour or so.
1 Tbsp coconut oil
1 medium to large onion, diced
1 tsp ginger (I'd have preferred fresh, but powdered is all I have, atm)
2 garlic cloves, minced
1 banana pepper, seeded and diced (mine was pretty mild and sweet, and from my garden)
half a can of pumpkin puree (about 1.5 cups)
2 Tbsp Tikka curry powder
2 tsp cinnamon
1 tsp garam masala
1 tsp ground cumin
1 tsp dried pepper flakes
2 tsp mixed Thai spice
1 can coconut milk
1 can chickpeas
about five nice-sized very ripe tomatoes, diced
salt to taste
Heat the oil in a big pot or wok, then saute the onion until transparent, but not brown.
Add the ginger, garlic, and banana pepper and cook for about 2 minutes.
Blend in the rest of the spices, then add everything else and heat through. If it seems a little dry, add some water. Simmer for a half hour or so.
