Place everything into a high-powered blender and blend until smooth. Put it in a bowl and set aside. Add minced garlic and ginger and cook for another couple of minutes on low
Traditionally made with lamb, yogurt, garlic, ginger and aromatic spices, this exotic lamb curry originally came to Kashmir from Iran (once referred to as “Persia”) and is actually milder than other Indian curries – so if you’re not too keen on spicy dishes, this is a great option
This SpinachandChickpea Rice Pilaf is a tasty little skillet dish that can easily be used as a side dish for roasted meat (I’m thinking something like Herb Roasted Pork Loin or Greek Marinated Chicken), or can be served in bigger portions as a vegetarian main dish
Add the curry powder and continue to sauté with the onion mixture for one minute more. Add about ¼ cup of water and to the skillet along with the fresh spinachand continue to sauté until the spinach has wilted
Add the lamb, mushrooms, tomatoes, hot water and parsley and let simmer on low for about an hour. After the hour of simmering, make a paste out of the corn starch, curry powder and cold water
) They enjoy dipping the poppadums in and scooping up the chickpeas. They are Ash Wednesday and Good Friday – I was always brought up not to eat meat on those days and have memories of Mum & Dad eating banana butties on Good Friday – Eew
I have used some Indian spice blends, herbs in this curry like Chana or chole masala ( chickpea masala), dried mango (aamchoor) powder and Kasuri methi (dried fenugreek leaves) which are easily available in India grocery stores
A much needed night home with my girls, a good book, a couple of movies and potato chick pea curry. I can't believe I have been blogging for a couple of years now, and have not made this classic dish yet
Sag Aloo Inspired Potato andSpinachCurry with Mushroom Pilau Rice. Sag Aloo had been on the cards for a while and as I had spinachand potatoes (something of a minor miracle after a weekend in my male dominated house) that seemed as good a place as any to start
This dry chickpeacurry loaded with vegetables — potato, cauliflower, carrot and red bell pepper — could be called one of those in-between Indian recipes
Stir in mint and salt. Add in onion, 1/4 cup water, and garlic. Add in cumin and the next 6 ingredients. Stir in broth and 1 1/2 cups water. Cover, lower heat, and simmer 1 hour. Stir in chickpeasand the next 3 ingredients. cover and simmer 20 minutes or until the carrots are done. This dish is best when made ahead of time and refrigerated up to 2 days to allow the flavors to meld. 1 1/2 lbs boneless leg of lamb, trimmed and cubed. 4 cups onions, sliced and separated into rings. 1/2 teaspoon ground coriander. 1 (15 1/2 ounce) can chickpeas, drained
Place the pumpkin in a bowl, add the curry paste and toss well to coat the pumpkin evenly. Stir in the chopped cilantro or parsley, and sprinkle the pine nuts over the top
Print Spicy Sweet Potato Pasta with ChickpeasandSpinach Author. For sweet potato noodles, I went with Asian/Thai inspired flavors and loved how it turned out
Print Kabocha Squash andChickpeaCurry Author. …and the chickpeas. That sweetness pairs beautifully with the flavors of Thai massaman curry paste and coconut milk
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