Green Onion and Coconut Chickpea Curry

This is apparently one of the easiest recipes in the book, and other than the time that it takes to chop all that fresh ginger, it was indeed quite easy to prepare.

I halved of the recipe, and am fairly sure that I got all the quantities right (including the fresh ginger and fresh jalapenos), but even though I appreciate the break from so many dry spice curry recipes, I still found this to be slightly under-seasoned. Nothing a little salt and pepper won't help for now, and I'll definitely boost the spice next time.

I cooked the chickpeas myself, and used canned tomatoes. The texture was probably slightly different than Vij intended as I accidentally bought crushed tomatoes instead of chopped ones.

The book recommends pairing this with a yummy looking Grilled Coconut Kale, but I just made some brown rice. It'd be great if someone could review the kale!

I agree with robing on this one. It was easy to prepare (we had some pre-cooked chickpeas in the fridge, so I didn't even have to open a can. I also used canned tomatoes, though I had whole ones. But the spicing was a little subtle. We had it with rice and the flavour didn't really come through that well. We had some for lunch the next day and had the curry by itself and it was much tastier - you definitely got the cumin seeds, ginger and jalapenos then.

It's not a conventional curry - it only has those three ingredients as spices (and ginger and jalapenos are not exactly spices, are they?), plus the coconut milk. So, I wouldn't up the spicing in the future, as I think it's enough, but I would take care to not dilute it with rice etc.