As Chelsea mentioned in yesterday’s panini post, it has been stinking hot in Vancouver this last week or so. Not ‘rest of the world hot’, perhaps, but hot for us spoiled West Coast weaklings: 35 degrees (that’s 95 Fahrenheit for our American neighbours).
FYI We also complain when it gets stinking cold (Vancouver translation: 0 degrees Celsius, or 32 Fahrenheit… yep, we’re wusses).
Due to these Northern Hemisphere dog days of summer, there have been heaps of delicious looking gazpacho recipes floating around the internet. Mango with pickled shrimp? Yes, please. Cucumber avocado and mint? Oh, most definitely. Everyone seems to be craving something cooling and delicious.
This is not technically a gazpacho recipe, but it works in the same vein as one; a hearty stew traditionally served hot, adapted to fit a chilled flavour profile.
A cooling, refreshing Indian curry. Oh, yeah.
Adapted from Meeru Dhalwala and Vikram Vij, two of Vancouver’s most renowned culinary icons, this vegetarian curry is the perfect foil to a hot day. Flavourful, healthy and light but still deeply satisfying thanks to the base of protein-rich chickpeas.
Dhalwala and Vij serve this dish warm but, after making it a few times, I decided I prefer it chilled. I even try and make it a day ahead when I have time so that the flavours really meld together!
This delicious curry can be served on its own, over rice, or alongside some roti or grilled vegetables for a more substantial meal. It is completely vegan and gluten-free to boot, so if you have any dietary restrictions this is a great recipe to try out.
Mango powder (also known as amchur powder) has a delighfully tart flavour and is used to add a bit of sourness to dishes without adding extra liquid. If you can’t track down mango powder, you can use lemon or tamarind juice as a substitute- just simmer the chickpeas for a little bit longer at Step 4 to reduce the excess liquid.
| Chilled Cucumber Chickpea Curry | Print |
- 3 Tbsp grapeseed oil
- 1 large onion, thinly sliced
- 2 Tbsp fresh ginger, finely chopped
- 1 tsp jalapeño pepper, finely chopped
- 2 medium tomatoes, pureed
- 2 tsp mango powder (lemon or tamarind juice can be used as a substitute)
- 1 Tbsp paprika (not smoked)
- 1 tsp turmeric
- 1 tsp salt
- 1 cup water
- 4 cups cooked chickpeas (2 cans)
- 1 Tbsp dried fenugreek leaves OR ½ cup cilantro, finely chopped
- 1 long English cucumber, cubed
- ½ tsp freshly ground pepper
- ¼ cup red onion, chopped
- 3 Tbsp lemon juice
- ½ tsp salt
- Heat oil in a skillet on medium high heat. Add thinly sliced onion and sauté until lightly browned (5-10 minutes).
- Add ginger and jalapeño and cook for an additional minute.
- Add tomatoes, mango powder, paprika, turmeric and salt and stir well. Cook for an additional 5 minutes.
- Stir in water and chickpeas and bring the mixture to a boil. Turn the heat down and simmer for 10 minutes, stirring occasionally. Remove from heat, add fenugreek or cilantro and let the chickpea mixture cool.
- In a medium mixing bowl, combine cucumber, pepper, red onion and lemon juice. Cover and refrigerate.
- Once the chickpea mixture has completely cooled, add cilantro and salt to the cucumber mixture and mix well. Gently fold the cucumber mixture into the cooled chickpeas.
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