daring cooks: chickpea dosas with coconut curry sauce

 

i’m loving being part of the daring cooks! so far we have made spanish rice with allioli, fish with powders, crab potstickers and ricotta gnocchi which is, i think, an impressive range of dishes and techniques to try out.

this month’s challenge, courtesy of debyi from the healthy vegan kitchen, is vegan indian dosas, using a recipe adapted from the refresh cookbook by ruth tal.

debyi provided us with recipes for the dosas (an indian pancake), a curried chickpea filling and a coconut curry sauce. having eaten dosas at a number of restaurants i was keen to try making my own.

so, how did i get on?

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beef and tomato rendang

 

one of my new year’s resolutions was to cook a broader range of international dishes. curries were top of my mind a few weeks ago when i was sorting through the mound of recipes that i have cut out of newspapers and magazines, downloaded or scribbled on scraps of paper.

i pulled out several to try but it was a couple of recipes for rendang that jumped out at me. rendang is a curry that originated in indonesia but is also popular in malaysia and singapore. the combination of coconut milk with tamarind paste, the sour fruit pulp that adds an interesting layer of flavour, was too appealing to resist.

i made this curry a few days before we ate it and i’d suggest you do the same as this really allows the flavours to meld. the flavour is rich with the different spices but lightened by the acidic tang that the tamarind adds.

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