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Combine the ginger, garlic, coriander, and the 1 teaspoon ground cumin in a small bowl and stir in the 1/4 cup of water to make a paste.
Heat olive oil in a small skillet. Add the 1/8 teaspoon ground cumin and shallot and cook, stirring, until lightly browned, about 1 minute. Add the bowl of spice paste and let cook until most of the liquid has evaporated, about 2 minutes. Stir in the tomato paste and the 1 tablespoon of water, cook until thick, about 1 minute, and set aside.
Combine the lentils, turmeric, and the 5 cups of water in a saucepan. Bring to a boil, cover and simmer over low heat for 20 minutes, until the lentils are barely tender.
Add the green beans, collard greens, celery, the 3/4 cup cilantro, and the cayenne, stir and season with salt. Cook until the lentils and vegetables are tender, about 15 minutes.
Add the cooked spice paste that was set aside and the remaining cilantro, stir, and simmer for an additional 5 minutes and serve.
By Deeli from Richland, WA
Rinse peas under running water to separate. Drain and reserve.
Fry bacon in 10 inch skillet until crisp. Remove and drain, crumble and reserve. Cook the onion, garlic, peanuts and ginger in the bacon fat over medium heat until the onion is tender, about 5 minutes. Add the spices and saute 1 minute. Stir in flour and cook over low heat, stirring constantly, until mix is bubbly.
Increase the heat and stir in the milk, add the peas, and heat to boiling, stirring constantly. Reduce heat. Cover and simmer until heated through. Sprinkle with the reserved bacon to garnish.
By Copasetic 1 from North Royalton, OH
Curry that can be eaten with rice or roti.
Wash potatoes and boil in water. When cooked remove peel and slice. Heat oil and fry. When cooked, drain on paper towel and keep aside. Take 2 tablespoon of the hot oil and add the onion and fry till light brown.
Add the green chili and cook a little. Then add the dry spices and tomato and cook a little. Add the water, salt, ginger and garlic paste.
When cooked, layer the fried potato and simmer for a while. Garnish with coriander leaves. Serve hot with rice and pickles.
|Time:||20 Minutes Preparation Time|
25 Minutes Cooking Time
By Dorty from SA
Excellent to scoop up with pita bread or serve over rice and even more tasty reheated the next day.
Heat oil in a large frying pan over medium heat and cook the onions until tender.
Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, salt, cayenne, and turmeric and cook for 1 minute, stirring constantly. Stir in garbanzo beans and continue to cook, while stirring, until all ingredients are well blended and heated through. Remove from heat, very lightly mash, stir in cilantro, and serve.
By Deeli from Richland, WA
Curry to be served with rice, roti, puri or naan.
You don't need a lot of time to cook up a pan of deliciously seasoned chickpea curry for tonight's dinner. This page contains a chickpea curry in a hurry recipe.
A curry you can eat with rice. Healthy meal. Heat a shallow pan and add oil. When heated, fry the onion then add the mustard seeds and jeera.
"Souper" easy! This can be served hot or cold.
This recipe is wonderful and freezes really well! Great if you want to feed a crowd of people without too much fuss, time, or money. I make this and freeze it for lunches.
Heat the oil in a wok or solid based frying pan and fry the onion for 3-4 minutes. Stir in the cubed potatoes; cover and cook to 3-4 minutes. Add the okra, and stir fry for 2 minutes.
A delicious side dish using asparagus with a curry sauce.