easy curry recipe?

[Guest guest]

Hello, I was wondering if anyone has a tasty and easy veggie curry

recipe(spicy)? My cookbooks have huge lists of ingredients to make

curry but I'm looking for something a bit more simple, I'm the " stick

everything in a pot and wait for dinner " kind of cook:) In particular

I'm looking for a spicy mixed veggie recipe,aloo gobi, and curried

garbanzo beans. Thanks,

Laurie

[Guest guest]

Easy Chana Masala

 

Thank you! I have printed these out and am making them this week. They sound delicious!

 

Gloria

[Guest guest]

--- Laurie <lulubuns wrote: > Hello, I was

wondering if anyone has a tasty and

> easy veggie curry

> recipe(spicy)? My cookbooks have huge lists of

> ingredients to make

> curry but I'm looking for something a bit more

> simple, I'm the " stick

> everything in a pot and wait for dinner " kind of

> cook:) In particular

> I'm looking for a spicy mixed veggie recipe,aloo

> gobi, and curried

> garbanzo beans. Thanks,

> Laurie

>

>

 

Easy Chana Masala

 

Ingredients

· 1 tbs. oil

· 1 15oz can of garbanzo beans, rinsed & drained

· 1 onion finely diced

· 2 cloves garlic minced

· 2 tsp. fresh ginger, chopped

· 3 tbs. tomato paste

· 1 cup water

· 1 tbs. lemon juice

· 1 tsp. cumin seeds

· 2 tsp. ground coriander

· 1/8 tsp. turmeric

· 1 tsp. garam masala

· pinch of salt

· pinch cayenne (optional)

· 2 cups basmati rice

 

Method

Start cooking basmati rice as per instructions.

 

In a saucepan, heat oil and fry cumin seeds in a tbs.

or so of oil for a few seconds. Add onions, fry until

they start to brown. Lower heat, add coriander,

turmeric, garam masala, salt, ginger, & garlic. Mix

and cook, stirring all the while, for a minute. Add

water, paste and bring to a boil. Add garbanzo beans,

lemon juice, & cayenne. Mix, cover & cook over medium

for 15 minutes or until beans are soft. You can add a

little water it all dries up.

Serve over basmati rice.

 

The next one ooks like a pain but it's not as it's

mostly spices:

 

Kashmiri Gobi

1 large onion

4 garlic cloves

5cm / 2nich piece of root ginger, peeled

3 medium tomatoes

6 tbsp oil

1 large cauliflower, separated into florets

1 tsp ground turmeric

1 tsp cayenne pepper

1 tsp ground cinnamon

1/2 tsp ground cloves

1 tsp ground cardamom seeds

4 bay leaves

1 tsp sugar

1 tsp salt

For the garnish:

30g / 1oz cashew nuts, toasted

30g / 1oz raisins

 

Puree the onion, garlic, ginger and tomatoes together

in a food processor.

 

Heat the oil in a large heavy pan and when hot, fry

the cauliflower until it is beginning to brown and

soften, then remove.

 

Fry the tomato puree with the turmeric and cayenne for

3 minutes. Then add the cinnamon, cloves, cardamom,

bay leaves, sugar and salt.

 

Return the cauliflower to the mixture and turn the to

coat well and heat through. Serve garnished with the

toasted cashew nuts and raisins.

 

 

 

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