Finally sharing this amazing recipe from Richa Hingle's newest cookbook. It is the best curry I have ever had / made and you need it in your life, even if you think you're doing ok without it (... you're the ones you need it most). I've tried a bunch of other recipes from the book - Vegan Richa's Indian Kitchen - as well and loved them all; like spicy potato-filled samosas, flavourful veggie-filled dishes and loads of DIY spice mixes. The recipe I am sharing from the book today is magical for me since I've always adored curries but have never been very good at making them. This curry is sweet, spicy, SO CREAMY, thick, and basically just mango, coconut milk and garam masala. When you pair it with rice and cilantro, the whole world kind of falls away as you take a bite; you and the curry become one. I was trying to listen to The Savage Lovecast while I ate it but it was hard to concentrate because of all the flavour explosions that were happening in my mouth. I'm serious: best curry I have ever had.. and I have had a lot of curry. Now I've said and thought the word 'curry' too many times so it doesn't seem like a real word anymore. Don't you love it when that happens? It illustrates how fluid and temporal the meanings of language actually are.

A little more about Richa's cookbook: it's an excellent resource for pretty much any one who wants to eat flavourful, luscious food and learn some useful cooking skills at the same time. The recipes instructions are specific and clearly written (making them pretty foolproof), many of the ingredients are familiar, and all the dishes I try turn out wonderfully which gets me thinkin' that every recipe in the book is a winner. This curry recipe has a note that says it serves four people but it's so freaking yummy I've eaten almost all of it myself. It is a game CHANGER. You can buy the book online (like at Amazon) or in most book stores. Highly highly recommended.

Recipe from Vegan Richa’s Indian KitchenCopyright © 2015 by Richa Hingle. Used by permission Vegan Heritage Press, LLC.

1 1/2 cups cooked chickpeas 
2 teaspoons safflower or other neutral oil
1/4 teaspoon cayenne
1/4 teaspoon ground cinnamon
1/2 teaspoon Garam Masala 
1/4 teaspoon salt

3/4 cup chopped red onion
1 (1-inch) knob of ginger
3 cloves garlic
2 tablespoons water
1 teaspoon safflower or other neutral oil
1/4 teaspoon cumin seeds
2 bay leaves
4 cloves
1 1/4 cups canned or culinary coconut milk
3/4 cup ripe mango pulp or puree (unsweetened or lightly sweetened canned)
1/2 teaspoon salt
2 teaspoons apple cider vinegar
Generous dash of black pepper
1/4 teaspoon Garam Masala, for garnish
2 tablespoons chopped cilantro, for garnish

2. Chickpeas: heat the oil in a large skillet over medium heat. When the oil is hot, tilt the skillet so the oil coats it evenly. Add the chickpeas and cook, stirring occasionally, 4 minutes. Add the cayenne, cinnamon, garam masala, and salt and mix well to coat. Cook for another 2 minutes and set aside.

3. Curry: In a blender, combine the onion, ginger, and garlic and blend into a smooth puree with 2 tablespoons of water. Heat the oil in a large skillet over medium heat. When the oil is hot, add the cumin seeds, bay leaves, and cloves. Cook for 1 minute. Add the pureed onion and cook until the onion mixture is dry and does not smell raw. Stir occasionally to avoid sticking, 13 to 15 minutes. Add the coconut milk, mango pulp, salt, and vinegar and mix well. Add the chickpeas and all the spices from the chickpea skillet to the sauce skillet. Add a dash of black pepper.

4. Mix, cover and cook until the sauce comes to a boil, 5 minutes. Reduce the heat to low and cook uncovered until the sauce thickens and desired consistency is achieved, about 15 minutes. Taste and adjust the salt and tang. Add 1/2 teaspoon or more sugar if the mango pulp was not sweet. Garnish with cilantro and a dash of garam masala and serve hot.

Note: I added extra turmeric powder and chili flakes to the curry, and chopped green onions to garnish. 

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