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Driftwood Café Recipe: Mumbai Chickpea Curry
The Driftwood Café has recently been revamped and is now open for breakfast, lunch and dinner. It also features a new menu of hearty casual favourites, like this aromatic vegetarian curry created by Chef de Cuisine Nicholas Nutting.
2 tablespoons butter
1 onion, finely diced
1 thumb fresh ginger root, finely diced
1 head garlic (or to taste), peeled and chopped
1 fresh Thai Bird’s Eye chili, seeded and minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground cardamom
1 cinnamon stick
1 cup canned crushed tomatoes
2 tablespoons plain yogurt
1 lime (juice and zest)
1 lemon (juice and zest)
salt, pepper, honey to taste
16 ounces of canned chickpeas, rinsed
In a medium sized saucepan or large skillet, melt butter and sweat onion, ginger, garlic, spices and chili over medium heat. Add crushed tomatoes and simmer for 45 minutes. Stir in yogurt, citrus juice and citrus zest. Season to taste with salt, pepper and honey.
Remove from heat. Using an immersion blender or food processor, puree the tomato-spice mixture, then return to heat. Add chickpeas and cook just until heated through. Serve with papadoms, raita, chutney and fresh cilantro leaves. Serves 4.