Chick Pea
& Tamarind Curry
ok, this one is around 5 points for the total thing
(serves 2).
low fat cooking spray
2 onions chopped
400g tin of chickpeas (personally I use the dried, soaked and cooked ones as they are more nutty)
2 cloves garlic crushed
1" piece of ginger, grated
1 tablespoon medium curry powder (or similar)
1 tsp cumin seeds
1 tsp ground coriander
200 ml black tea (put tea bag in mug, make strong tea -without milk!!)
1 tbsp tamarind paste
3 medium fresh tomatoes, skinned and chopped
salt and pepper
green chilli sliced into rings
* Spray non stick pan with lf spray, cook onions for about 8 minutes til soft and beginning to brown
* add rest of ingredients (except chilli) and heat gently until simmering, cover pan with tight fitting lid and cook for 10 minutes or so.
*remove lid and continue to heat until teh liquid has thicked and redused to right consistency.
* serve garnished with the sliced chilli rings.
low fat cooking spray
2 onions chopped
400g tin of chickpeas (personally I use the dried, soaked and cooked ones as they are more nutty)
2 cloves garlic crushed
1" piece of ginger, grated
1 tablespoon medium curry powder (or similar)
1 tsp cumin seeds
1 tsp ground coriander
200 ml black tea (put tea bag in mug, make strong tea -without milk!!)
1 tbsp tamarind paste
3 medium fresh tomatoes, skinned and chopped
salt and pepper
green chilli sliced into rings
* Spray non stick pan with lf spray, cook onions for about 8 minutes til soft and beginning to brown
* add rest of ingredients (except chilli) and heat gently until simmering, cover pan with tight fitting lid and cook for 10 minutes or so.
*remove lid and continue to heat until teh liquid has thicked and redused to right consistency.
* serve garnished with the sliced chilli rings.
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