HomeCookin’ - An Indian inspired feast
Cumin roasted chickpeas, cucumber raita, cilantro basmati rice and Madras Shrimp Curry.
This has become a favorite meal to cook at home for friends and is relatively simple… just whip together a few side dishes, serve with pappadums and your favorite naan bread and you have a Indian inspired feast!
Cumin Roasted Chickpeas
Preheat oven to 350F.
In a bowl mix together a can of chickpeas, 1 tablespoon of olive oil, 1 diced clove of garlic, 1 tsp cumin, 1tsp tumeric, 1tsp madras curry powder. Toss and then roast in oven for 20mins.
Cucumber Raita
Mix in a bowl, 1 cloved finely diced garlic, 3/4 cup of finely chopped cucumber, 1/4 cup chopped cilantro, 1 tsp white vinegar, 1 large tub of plain Greek Yogurt. Salt & Pepper. Let marinate in fridge for 15mins-1hour.
Cilantro Basmati Rice
Make rice to package directions. (I added chicken stock to water & a tbsp of olive oil) When cooked fluff and stir through fresh chopped cilantro.
Madras Shrimp Curry
Peel and devein 1lb of shrimp.
coat with 1 tsp tumeric and 1 tsp madras curry powder.
In a large fry pan, saute’ one large sliced onion, 1 clove of diced garlic and 1 large diced tomato until caramelized.
Reserve on plate.
Saute the shrimp until pink for about 1-2 mins. Add the veggies and 1 jar of “Seeds of Change - Madras Simmer Sauce” and simmer for 5 mins until warmed through. Garish with 1/2 cup chopped cilantro.
