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Categories:
butter olive oil red onions fresh coriander garlic red chili pepper gingerroot mixed spice tamarind juice carrots tomatoes cinnamon sticks maple syrup tamari
Viewed: 32 - Published at: 2 years agoIngredients
- 25 g unsalted butter
- 1 tablespoon olive oil
- 2 red onions, peeled and finely sliced
- 150 g fresh coriander
- 3 garlic cloves, peeled and chopped
- 1 red chili pepper, finely sliced
- 1 inch fresh gingerroot, peeled and chopped
- 1 tablespoon roasted mixed spice
- 1 tablespoon tamarind juice
- 4 carrots, peeled and chopped
- 2 (400 g) cans chopped tomatoes
- 2 cinnamon sticks
- 400 g cooked chickpeas
- 100 ml maple syrup
- 100 ml tamari
- 3 limes, juice of
Method
- Melt half of the butter in a medium heavy based saucepan over gentle heat until foaming, pour in the oil then add the onions, sweat gently for 5 minutes.
- Meanwhile wash the coriander and separate the leaves and set aside, chop the root and stems.
- To the onions, add garlic, chilli, ginger, coriander roots and stems, spice mix and tamari water, stir well then add tomatoes, carrots and cinnamon.
- Put lid on and turn heat to low and simmer gently for 1 hour stirring occasionally till carrots are tender and the flavours have melded together.
- Add the chick peas maple syrup and tamari and cook for 10 minutes.
- Add remaining butter and lime juice and stir well.
- Taste well, you are aiming for deep, smooth, spicey, sour, salty and sweet, May need just a touch more tamari or maple syrup?.
- Finish by stirring through fresh coriander leaves and serve not too hot.
