Bears, bears, everywhere!

Lindyline

Today's episode of Lindyline opens with a walk in the woods with Moe, and meeting three crows and a bear. This is followed by a folk tale from Punjab in India. The story is about a woodcutter and a chef and how a bear comes to dinner to share in a stew, or curry called chana masala.

If, afterwards, you are hungry, here is the recipe for how I make it! Obviously check the ingredients to make sure there is nothing you are allergic to before making this yourself! I don't want you getting sick.

Chana Masala (serves 4+)

Ingredients:

• 2 tablespoon coconut oil or ghee
• 1 large or 2 small onions, diced
• 4 garlic cloves, minced
• 1 inch ginger, minced
• 1 serrano chili, minced
• 1 14-ounce can crushed tomatoes
• 1/2 cup water/vegetable broth
• 1/2 teaspoon ground cumin
• 1 ½ teaspoons garam masala
• 1/2 teaspoon salt
• 1 teaspoon ground curry powder
• 1/4 teaspoon ground coriander
• 2 14-ounce cans chickpeas, drained
• 1 cup full-fat canned coconut milk
• 1 tablespoon lemon juice
• Fresh cilantro for serving

Directions:

1. Heat oil over medium heat in a large skillet until it glistens, but if you don't have a pan this large you might want to make a half recipe). Add diced onion, garlic, and ginger to the pan, and sauté until onion is transparent. Add minced serrano chili, crushed tomatoes and water, and bring to a simmer.
2. Add cumin, salt, curry powder, coriander, and water to the pan, and stir. Then, add the chickpeas and coconut milk. Place lid on pan and simmer for 5 minutes, stirring once or twice, until chickpeas are warmed through and coconut milk is melted in.
3. Finish by stirring in the lime juice and topping with cilantro. Serve hot over rice, cauliflower rice, etc.

I hope you enjoy the curry and the stories.

Peace,

Simon