Vegetable dosa with coconut curry sauce
The Daring Cooks‘ September challenge comes from Indian Dosas from the reFresh cookbook by Ruth Tal and Fresh Restaurants.
This filling works great as a rice bowl topping or as a wrap too, so don’t be afraid to make a full batch. Can substitute potatoes for chickpeas.
Total time: Approximately 30 minutes.
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 (16gm) cumin, ground
1 TBSP (8gm) oregano
1 TBSP (8gm) sea salt (coarse)
1 TBSP (8gm) turmeric
4 cups (850gm/30oz) cooked or canned chick peas (about 2 cans)
½ cup (125gm/4oz) tomato paste
1.Heat a large saucepan over medium to low heat. Add the garlic, veggies, and spices, cooking until soft, stirring occasionally.
2.Mash the chickpeas by hand, or in a food processor. Add the chickpeas and tomato paste to the saucepan, stirring until heated through.
Shown here served inside Instant Flour Dosas, topped with Coconut Curry Sauce.
8 comments
Your dosas look wonderful. I hope you enjoyed them.
Love the way in which you served it! Looks delicious… Cheers 🙂
I like your plating. It looks like you did a marvellous job!
Fun plate! Looks like an enjoyable meal.
Gorgeous dosas! They look amazing, especially how you plated it =D.
I like how you served these.
Hey, thanks! I can’t take any credit for the plate, though. My dinner guest that night is an art major. She actually asked “Don’t you have any other garnish?” 😉
your coconut curry sauce looks soooo much better than mine – good job on the challenge!