Black Tea & Chickpea Curry

[Bill Barilko]

Never had anything quite like this never cooked with Tea much at all-I suppose you could cut the recipe in half

Instead of broth, black tea gives this luxurious vegetarian curry a subtle aromatic quality and depth of flavour.
Preparation Time: 20 minutes
Total Time: 1 hour 10 minutes
Servings: 6
Ingredients:
2 tbsp (30 mL) canola oil
1 onion, chopped
1 tbsp (15 mL) minced fresh gingerroot
2 cloves garlic, minced
1 tsp (5 mL) each ground cumin, coriander, paprika and turmeric
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) pepper
1/4 tsp (1 mL) each ground cardamom, cinnamon and cloves
Pinch cayenne pepper
2 cans (19 oz/540 mL each) chickpeas, drained and rinsed
1/4 cup (60 mL) tomato paste
1 can (14 oz/398 mL) diced tomatoes
1 tsp (5 mL) brown sugar
6 Orange Pekoe tea bags
1 cup (250 mL) coconut milk
1 1/4 cups (300 mL) basmati rice
2 tbsp (30 mL) finely chopped fresh cilantro
Directions:
Heat oil in Dutch oven or large saucepan set over medium heat; cook onion, ginger and garlic for 3 to 5 minutes or until softened. Add cumin, coriander, paprika, turmeric, salt, pepper, cardamom, cinnamon, cloves and cayenne. Cook, stirring frequently, for 1 to 2 minutes or until fragrant.
Stir in chickpeas and tomato paste, cook for 1 minute. Stir in tomatoes, 1 cup (250 mL) water and sugar; bring to boil. Add tea bags and reduce heat to low; simmer for about 15 minutes or until fragrant. Stir in coconut milk and simmer for about 10 minutes or until thickened and saucy.
Meanwhile, rinse rice a few times in cold water and drain well. In small saucepan set over high heat, combine rice and 2 cups (500 mL) water over high heat; bring to boil. Reduce heat to low; cover and cook for 15 to 18 minutes or until rice absorbs all the liquid. Remove from heat; let stand, covered, for 5 to 10 minutes. Fluff with fork.
Remove tea bags and discard. Serve curry over rice; garnish with cilantro.
Tips:
• Coconut milk may separate in the can, so be sure to whisk solids and liquid together before stirring into curry.

[mishmish]

with all those those spices plus coconut I doubt if omission of the tea would be noticed.

[5waldos]

I don't know- I just made a chili and used water instead of chicken stock since one guest was a vegetarian and I could taste the difference despite lots of spices. Think I will try this recipe tomorrow.

[Scrubb]

I'd use veggie stock instead of water in that situation, Waldos. I have veggie and mushroom stock cubes.

[5waldos]

I'd use veggie stock instead of water in that situation, Waldos. I have veggie and mushroom stock cubes.

Duh. Yes of course- don't know what I was thinking. I have veggie stock and it just never occurred to me. I so rarely cook for vegetarians. Thanks for the suggestion.

[5waldos]

Yum- I have this just finishing up. I did err in adding a can of coconut milk instead of a cup so it is probably saucier and a tad less spicy but it really is good. What the tea adds I am no entirely sure- not a noticeable tea taste but I like it a lot, as do my son and husband. Thanks for the recipe.

[5waldos]

Removed tea bags and squished them so there is s bit of tea taste. Goood stuff.

[5waldos]

nm

[Bill Barilko]

Hmm.....

[5waldos]

Hmm.....

Hmm?? Is something wrong with it- other than it being a bit too saucy because of the extra coconut milk? Was your's really really tea-y?

[Bill Barilko]

I don't actually own a any Tea 'bags' I'll have to fabricate some somehow.

[5waldos]

I actually had to go and buy them.

You haven't made this then?

[Bill Barilko]

I actually had to go and buy them.

I have far too much Black Tea in the house-and more on the way-to spend another dime.

You haven't made this then?

A person should always have something to look forward to.

[5waldos]

I feel like a test case. But worth it- just had it with rice and a very small amount of a spicy chicken sausage on the side. It was quite tasty.

[5waldos]

This really is easy and good. Sounds odd but very tasty and the sauce is very smooth with a small bit of a bite. May really need the orange pekoe as there is a distinct flowery under taste of the tea which is very interesting.

[korgy]

up

[5waldos]

Yum- had forgotten this. I apparently am the only one who ever made it and will make it again tomorrow. I thought it was quite good.

[korgy]

i might try it -- looks great

[Ledbetter]

Looks as though I'll be shopping for tea in the next few days. I imported a case of Tetley from Canada for a Brit friend years ago, not sure what's available here.

[5waldos]

Dry chickpeas last forever- pm me if you can’t find some orange pekoe tea and I’ll send you down some.

[5waldos]

Just as good as I remembered.

[strife]

Think I'll try this over the weekend.

[5waldos]

Made it last weekend and I still like it a lot.