Bonava Curry

Ingredients

In the original Malian Bonava dish, the main protein is usually beef or lamb, cooked with vegetables and spices. However, in this adapted Nepalese version, we have replaced the meat with chickpeas to make it suitable for vegetarian preferences. Additionally, we have incorporated traditional Nepalese spices and flavors to enhance the dish's taste and authenticity. We alse have the original recipe for Bonava, so you can check it out.

• 2 cups (400g) cooked chickpeas 2 cups (400g) cooked chickpeas
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1-inch piece ginger, grated 1-inch piece ginger, grated
• 2 tomatoes, diced 2 tomatoes, diced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 36g, 6g
• Protein: 9g
• Fiber: 9g
• Salt: 1g

Preparation

1. 1.
   Heat vegetable oil in a large pan over medium heat.
2. 2.
   Add the chopped onion and sauté until golden brown.
3. 3.
   Stir in the minced garlic and grated ginger, cooking for another minute.
4. 4.
   Add the diced tomatoes and cook until they soften and release their juices.
5. 5.
   Sprinkle cumin powder, coriander powder, turmeric powder, red chili powder, and salt into the pan. Mix well.
6. 6.
   Add the cooked chickpeas and stir to coat them with the spices.
7. 7.
   Pour in enough water to cover the chickpeas and bring the mixture to a simmer.
8. 8.
   Reduce the heat to low, cover the pan, and let the curry simmer for 15-20 minutes, allowing the flavors to meld together.
9. 9.
   Sprinkle garam masala over the curry and give it a final stir.
10. 10.
    Garnish with fresh cilantro and serve hot with steamed rice or naan bread.

Treat your ingredients with care...

• Chickpeas — If using canned chickpeas, rinse them thoroughly before adding to the curry to remove excess sodium. If using dried chickpeas, soak them overnight and cook until tender before incorporating into the recipe.

Tips & Tricks

• For a spicier curry, increase the amount of red chili powder according to your preference.
• To add a tangy twist, squeeze some fresh lemon juice over the curry before serving.
• For a creamier texture, stir in a tablespoon of coconut milk towards the end of cooking.
• Customize the dish by adding vegetables like spinach, bell peppers, or potatoes.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and intensify.

Serving advice

Serve the Bonava Curry hot with steamed basmati rice or freshly baked naan bread. Garnish with a sprinkle of fresh cilantro for added freshness and color.

Presentation advice

Present the Bonava Curry in a vibrant serving bowl, allowing the rich red color of the curry to stand out. Pair it with a side of fluffy white rice or golden-brown naan bread to create an appealing contrast.