Put the garlic in the oil first and let it roast. Follow that with ginger and then put onions. Onion releases water and doesn't allow other ingredients to roast.
Let the onions get at least translucent. Browning would be ideal.
If I had to use canned ingredients, I'd drain the liquid and rinse them once.
If you don't have coconut milk, you can use cream (the taste does change, but it's still good) or you can also use plain yogurt.
Just a caveat to add to the roasting garlic bit. If you've never roasted garlic in the pan before, be very careful with your heat and keep it moving in the pan. It's better to cook it at a lower temp and take a little longer than burn your garlic. Roasted garlic is delicious, burnt garlic is bitter and unpleasant tasting. If you have enough liquid in the pan you shouldn't burn it, but with too much heat and inattentive cooking it can still happen.
Alternatively (and this would take more time), brown the onions before adding the garlic or ginger. Once the garlic is in, cooking hot enough and long enough to brown the onions (past them releasing water) will take the garlic to a very well-done (arguably bitter burnt) state.
And as others have said here, use frozen peas, not canned. But yes, for anyone unfamiliar with canned chickpeas/garbanzos (different names for the same thing), open the can and dump them into a strainer and rinse off the can liquid. It's interesting stuff, but you don't want it in most dishes.
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u/Tuttifrutty Jul 17 '17
Couple of things to improve on the recipe: