Originally invented to celebrate Star Wars Day, May the Fourth, 2013, this recipe was an attempt to represent the sand and exotic culture of the Tatooine desert. It worked particularly well paired with Hoth Smoothies (frozen bananas, coconut, and frozen yoghurt). I find this to be a versatile recipe that can serve as a side dish or main dish for any feast, either as is or with the addition of tofu, paneer, or other exotic vegetables. I recommend it at your next Purim dinner, complemented by lots and lots of hamantaschen.
Ingredients
- 3 green onions
- 2 cloves garlic
- 2–4 carrots (about 1 cup chopped)
- 1 tablespoon olive oil
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 15-ounce can coconut milk
- 15-ounce can tomato sauce
- 15-ounce can chick peas
- ½ cup dark raisins
- 1–2 dashes of Tabasco sauce
- 1 cup dried couscous
- 1 cup water
Chop the onions and press the garlic. Sauté both in large frying pan in the oil about 1 minute, then add the carrots and sauté a couple more minutes till the carrots are just tender. Drain and rinse the chick peas. Stir into the pan the curry powder, cumin, coconut milk, tomato sauce, chick peas, and Tabasco sauce (or other hot sauce) and simmer over low heat for 15–20 minutes, stirring occasionally. Meanwhile, cook couscous to directions separately and fluff with fork.
Serves 6–8.
No comments:
Post a Comment