This recipe comes in 3 parts: the dosas (like crepes), the filling and the sauce. I cut the recipe for the dosas in half, but I went with a full batch of the filling and sauce, because I thought that it might still be good in a wrap or with rice. However I am going to post the full recipes. Here it goes:
Coconut Curry Sauce
1 onion, peeled and chopped
2 cloves garlic
½ tsp cumin, ground
¾ tsp sea salt (coarse)
3 TBSP curry powder
3 TBSP spelt flour (or all-purpose GF flour)
3 cups vegetable broth
2 cups coconut milk
3 large tomatoes, diced
- Heat a saucepan over medium heat, add the onion and garlic, cooking for 5 minutes, or until soft.
- Add the spices, cooking for 1 minutes more. Add the flour and cook for 1 additional minute.
- Gradually stir in the vegetable broth to prevent lumps. Once the flour has been incorporated, add the coconut milk and tomatoes, stirring occasionally.
- Let it simmer for half an hour.
Curried Garbanzo Filling
This filling works great as a rice bowl topping or as a wrap too, so don't be afraid to make a full batch.
5 cloves garlic
1 onion, peeled and finely diced
1 carrot, peeled and finely diced
1 green pepper, finely diced (red, yellow or orange are fine too)
2 medium hot banana chilies, minced
2 TBSP cumin, ground
1 TBSP oregano
1 TBSP sea salt (coarse)
1 TBSP turmeric
4 cups cooked or canned chick peas (about 2 cans)
½ cup tomato paste
- Heat a large saucepan over medium to low heat. Add the garlic, veggies, and spices, cooking until soft, stirring occasionally.
- Mash the chickpeas by hand, or in a food processor.
Add the chickpeas and tomato paste to the saucepan, stirring until heated through.
1 cup spelt flour (or all-purpose, gluten free flour)
½ tsp salt
½ tsp baking powder
½ tsp curry powder
½ cup almond milk (or soy, or rice, etc. I used soy milk.)
¾ cup water
cooking spray, if needed
- Combine the dry ingredients in a bowl, slowly adding the almond milk and water, whisking until smooth.
- Heat a nonstick skillet over medium heat. Spray your pan with a thin layer of cooking spray, if needed.
- Ladle 2 tablespoons of batter into the center of your pan in a circular motion until it is a thin, round pancake. When bubbles appear on the surface and it no longer looks wet, flip it over and cook for a few seconds. Remove from heat and repeat with remaining batter. Makes 8 pancakes.
To assemble the dish, spread some garbanzo filling in a dosa, and roll it up. Spoon sauce over the top. Serve with rice, if desired. I served mine with Basmati rice.
This was quite good. It was really interesting. Separately each piece of the dish was nothing special, and some things like the sauce even had a slightly odd flavor on its own. But combined, the flavors melded quite nicely. I would probably make this again, if I'm ever in the mood for Indian. However I might use the food processor next time for chopping up the veggies for the filling, to speed things up.