INGOT AND CHICK PEA MASALA

Preparation : 1 hour 25 minutes

Cooking : 1 hour 15 minutes

intermédiaire

Ingredients

  • 2 Medium Carrots, grated
  • 2 Celery stocks, minced
  • 1 Large Onion, finely chopped
  • 1 Cup small broccoli florets
  • 1 TBS olive oil
  • 1 TBS Garam Masala powder
  • I TSP Yellow Curry
  • 1 Cup Cuisine Soleil, Chick Pea flour
  • 2 Cup water
  • 1 TSP salt
  • Coconut-Mint Chutney
  • ¼ Cup shredded coconut, unsweetened
  • 2 TBS mint leaves, finely chopped
  • 2 TBS water
  • 1 TBS Lime juice
  • 1 TBS maple syrup
  • ½ TSP Cumin powder
  • ½ TSP freshly grated ginger
  • ½ TSP salt
  • Cracked pepper

Preparation

  • 1. Place oil and vegetables in a skillet, and cook at medium heat adding garam masala and curry. Mix well and let cook for 10-15 minutes, or until vegetables become tender.
  • 2. Place chick pea flour in a separate skillet and gradually mix in water. Let simmer at a medium heat until the mixture thickens to a porridge like consistency. Remove from heat, salt and add vegetables, and mix well.
  • 3. Pour into a well greased or parchment paper lined pan, and bake in the oven for about 1 hour.
  • 4. Cool
  • 5. You must wait until it has completely cooled, otherwise the Ingot is too soft. After cooling, it will harden to a good consistency, more easily divided and served. This Ingot is delicious cold, but if you prefer it hot do not hesitate to reheat it. It’s excellent either way!