Macadamia & Chickpea Curry with Macadamia Roti Bread
Australian Macadamia SocietyCurry might come from tropical India but it is perfect for a cold winter's day. Here's a great variation on the humble chickpea curry and roti
Vegan Macadamia & Chickpea Curry with Macadamia Roti Bread
Rated 5.0 stars by 1 users
Category
dinner
Cuisine
Indian
Author:
Australian Macadamia Society
Servings
4
Prep Time
30 minutes
Cook Time
45 minutes
Macadamia butter is used in this recipe to both thicken the curry and add a unique, creamy flavor and texture.
This curry is great for beginner cooks as the spices are all easily obtained from any supermarket. There's only enough chilli for flavour, however, if you are worried use one of the milder powders like Kashmiri chilli powder.
Serve with rice and this delicious vegan macadamia roti bread.
Ingredients
For the Curry
- 2 tablespoons vegetable oil
- 1 onion, diced
- 2 tablespoons grated fresh ginger
- 2 cloves garlic, crushed
- ¼ teaspoon chili powder (or to taste)
- 1½ teaspoons ground coriander
-
1½ teaspoons ground cumin
- 1 tablespoon tomato paste
- 2 large tomatoes, peeled, deseeded, and chopped
- 2 cups water
- 2 x 400g cans chickpeas, rinsed and drained
- 6 curry leaves
- 1 teaspoon garam masala
-
½ cup macadamia butter
- Salt, to taste
For the Roti
-
¼ cup macadamias
- ¾ cup plain flour
- ½ teaspoon salt
- 2 tablespoons macadamia oil
- 3 tablespoons cold water
- 2 tablespoons vegetable oil (for frying)
Directions
Make the Curry
- Heat 2 tablespoons vegetable oil in a large saucepan over medium heat.
- Add diced onion and cook until golden.
- Stir in grated ginger, crushed garlic, chili powder, ground coriander, and cumin. Cook for 1-2 minutes until fragrant.
- Add tomato paste and chopped tomatoes. Cook for 1-2 minutes over medium heat.
- Pour in 2 cups water and simmer for 20 minutes until slightly reduced.
- Add rinsed chickpeas and curry leaves. Cook over medium-low heat for 5 minutes.
- In a small bowl, mix garam masala into macadamia butter. Stir this mixture into the curry.
- Cook on low heat for 2-3 minutes. Season with salt to taste. Keep warm until serving.
Make the Roti
- Place macadamias, plain flour, and salt into a food processor. Pulse until the macadamias form a fine flour mixture.
- With the motor running, gradually add macadamia oil and then cold water. Process until the dough comes together into a ball.
- If needed, add a little more water, a small amount at a time.
- Pat dough together, wrap in waxed paper, and rest for 15 minutes.
- Divide dough into 4 pieces. Flatten each piece into a thin rectangle about 5cm x 15cm.
- Heat vegetable oil in a frying pan over medium heat.
- Fry each roti piece one at a time, cooking each side until golden brown. Remove and drain on paper towel.
Nutrition
Nutrition
- per serving
- Calories
Amount/Serving
% Daily Value
- Carbs
- 231 grams
- Protein
- 79 grams
- Fat
- 192 grams
- Saturated Fat
- 58 grams
- Sodium
- 1398 milligrams
- Potassium
- 3297 milligrams
- Fiber
- 56 grams
- Sugar
- 35 grams
