Being a physician I fully understand the importance of the quarantine rules. Being a woman, a mother, an aunt, a sister, a friend, …I desperately look forward to have people around, not all the time😉, but now and again. So I’m struggling whether yes or no to have occasional guests this year. Whatever my final choice will be, I fully realize that whatever risk I take, I could be responsible for other people’s lives.
Let’s continue with organizing a daily candle light dinner for Iris and myself. Gradually I’ll find my best compromise.
A chickpea curry with roasted tomatoes and coconut brings me to India, one of my future travel destinations.
Heat the oven at 160°. Halve 800 grams of beautiful tomatoes. Put the halves with the little green crown upwards in an oven dish. Spread some oil en salt. Roast the tomatoes for approx 15-20mins. Heat a pan. Roast the seeds of 4 cardemom pods, 1/2 of a teaspoon of fennel seeds, 1/2 of a teaspoon of mustard seeds, 3 cloves, 1 teaspoon of cumin seeds. Put in a mortar and grind. Mix with 1/2 of a teaspoon of turmeric powder, 1/2 of a teaspoon of coriander powder and 1 dried grinded chili and some extra black pepper.
Chop and fry 1 red onion, 4 garlic cloves and 4 cm of ginger in a drizzle of olive oil. Add the chopped tomatoes (the other halves), the spices and 200 ml of coconut milk. Allow to simmer for 15-20 minutes. Add 1 can of drained chickpeas. Taste, add pepper and salt.
Here I took the wrong decision, which didn’t have any impact on the flavor, only on the looks. Instead of pouring the sauce on the roasted tomatoes, spread the tomatoes on the sauce. Cover with aluminium foil. Before dinner. Reheat the dish in the oven for 15 -20 mins. Finish with fresh coriander. Serve with some rice.