Tomatillo Chickpea Curry
Chef de HomeServes: 4 – 6
Course: Vegetarian/Vegan Entrees
Diet: Vegan
Season(s): Summer, Fall
Ingredients
- 6 tomatillos, husks removed
- 1 poblano pepper
- 1 tablespoon olive oil
- 1/2 cup cilantro leaves & stems, roughly chopped
- 1 teaspoon oregano
- 1 tablespoon salt
- 2 cups cooked or canned chick peas, drained & rinsed
- 2 teaspoons olive oil
- 1 tablespoon curry powder
- 1/2 cup unsweetened coconut milk
- 1 cup water
- salt & black pepper
Instructions
Char the tomatillos and poblano pepper under a broiler or on a grill (turning once for an even char) or by holding them on a long metal fork over a stove flame. Allow to cool until the pepper is cool enough to handle and then remove its skin and seeds. Add the pepper and whole charred tomatillos to a food processor along with the tablespoon of olive oil, cilantro, oregano and salt. Remove sauce from food processor and set aside.
Add 1/2 a cup of the chickpeas to the food processor and pulse a few times until they are roughly mashed. Set aside.
Heat two teaspoons of olive oil in a large saute pan over medium heat and then add the curry powder, stirring for 30 seconds. Add the tomatillo sauce and cook for two more minutes. Add the mashed and whole chickpeas, coconut milk and cup of water. Mix well, bring to a boil and then reduce the heat to low and simmer until the sauce thickens. Add salt and pepper to taste. You may also want to add more coconut milk at this time if you like a creamier style curry. Serve over rice.
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