Stir in the garlic and curry powder and cook for a minute, then add the tomatoes and coconut milk, stir well and bring to the boil. Stir in the lentils and chickpeas and return to a simmer.
Dry them thoroughly in a clean dish towel. Toast the curry powder in a dry, unoiled skillet over a medium-low flame, stirring constantly until it darkens slightly and smells fragrant; do not let ...
and enlisted my mom's help over video chat to master an easy vegetarian recipe. I started with chana masala, sometimes referred to as chole masala, which translates to spicy chickpea curry.
Everyone needs an easy store-cupboard curry recipe up their sleeve, and this is one you will come back to time and again. It tastes even better the next day, so make double and you’ve got lunch ...
In a large skillet sauté onion in olive oil until translucent over medium heat, about 5 minutes. Add garlic, lemon zest salt and spices and cook until fragrant, about 1 minute. Add chickpeas and ...
Heat the oil in a frying pan. Sauté the onion, until transparent. Add the garlic. Add the curry powder and cook for 2 minutes. Add the tomatoes, drained chickpeas and stock and bring to the boil.