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A filling and warming vegetable curry. Use canned chick peas or cooked dried ones. Be careful to follow the
cooking instructions if you are using dried.
In a little oil in a sauce pan fry off the deseeded chopped green chillis and the cumin seeds for a
minute or two, do not allow the chillis to colour. Now add the drained chick peas and chopped tomatoes.
- 1 can of chick peas
- 2 green chillis
- 3 tomatoes, chopped
- 1 tsp chilli powder
- 1 tsp garam marsala
- 1 tsp turmeric
- 1 tsp ground coriander
- 1 tsp cumin seeds
- oil for frying
- 1/4 pint of water
- fresh coriander for garnish.
Stir the contents of the sauce
pan around for a brief moment. Now add the garam marsala, chilli powder, coriander and turmeric. Stir again
and keep stirring for about a minute. Now add the water, cover and simmer for 15 to 20 minutes stirring
ocasionally. Add a little more water if the dish is gettin too dry.
Garnish with fresh coriander. You might have guessed that I like fresh coriander.
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