stirring, for 1 minute. Add curry powder; cook, stirring, for 2
Clean through the chick peas. Place them in a
Combine the chick-peas, tomatoes, green bell pepper, red bell pepper, kalamata olives, parsley, green onions, and oregano in a bowl; toss. Set aside.
Combine the oil and the remaining ingredients in a jar. Cover tightly and shake vigorously. Pour the dressing over the chick-pea mixtre. Toss. Refrigerate for 8 hours. Serve at room temperature.
Rinse dry chick peas and cover with water.
rocery stores.
Using all chick-pea flour will make the pakodas
Heat oil in a large pot over a medium high flame, add onions and stir for a few minutes. Add garlic, and ginger stirring to make sure mixture does not stick.
Once onions are translucent, add all the spices including salt. Stir for an additional 3 minutes.
Stir in apples for a minute, then add carrots and stir for another minute and then stir the tomatoes inches Let cook for a few minutes.
Stir in the garbanzo beans and vegetable stock, bringing mixture to a boil.
Once boiling, lower heat and simmer covered for 20 minutes. Add ...
inger until onion softens. Add curry paste and cook for 2
To make the curry paste, place the lemongrass, garlic,
ogether the all-purpose flour, chick pea flour, 1 cup sugar, lemon
Brown beef (or pork). Add water to meat. Add onion and celery. Simmer for 3 hours. Discard onion and celery. Add chick peas, carrots, potatoes and sausage. Simmer for 2 hours. Add salt & pepper to taste.
Better the next day.
Combine ingredients in blender or food processor at high speed until smooth.
Add extra lemon, salt, garlic as desired. Pour into small bowl.
Garnish with parsley, sprinkle paprika and cumin powder lightly and serve.
Delicious with Syrian bread or crackers.
Veggies work also.
If you prefer thinner dip add liquid from chick peas.
Put the vinegar and oil into a bowl; season and mix to make a quick dressing.
Then add the chick peas, green bell pepper and tomatoes and stir gently so that they are all coated with the dressing.
If you have some fresh herbs, snip some on top before serving with lemon wedges.
To make the lemongrass curry paste, blend or process lemongrass, ginger, chili, shallots, garlic, cilantro root and stem mixture, cilantro leaves and 2 tbsp water until smooth.
Heat oil in a large saucepan over medium heat. Cook curry paste for 5 mins, or until fragrant. Add stock, coconut milk, fish sauce, sugar and lime juice. Simmer for 5 mins.
Add shrimp and peas. Simmer for 3 mins, or until shrimp turn pink. Season to taste.
Serve curry sprinkled with reserved cilantro leaves and lime wedges on the side.
Heat clarified butter in a large saucepan and sweat onion, garlic and ginger, stirring, until onion is soft. Add curry paste and cook, stirring, until mixture is fragrant. Add cream and bring to a boil. Reduce heat, add cauliflower and tomatoes and simmer, uncovered, for 5 mins, stirring occasionally. Add peas and yogurt and cook over low heat for about 5 mins or until peas and cauliflower are just cooked. Serve with hard-boiled eggs and garnish with cilantro.
Heat the curry paste in a large pan and stir in the onion.
Cover and cook for 5 mins, stirring occasionally, until softened.
Add the potatoes, stock and coconut milk to the pan and bring to the boil.
Turn the heat down and simmer the curry for 20 mins until the potato has softened.
Add the peas, bring back to the boil and simmer for 2 mins more.
Season to taste
spoon the curry into bowls.
Scatter over the coriander before eating.
Stir in onion, jalapeno pepper, curry, garlic, ginger, and bay leaves
Heat a little oil in the wok. Saute onions until soft then add the meat and cook through. Keep on going until the onions are as soft as you like them.
Add the peas, potatoes, and water and get bubbling.
Stir in the curry and simmer for 5 minutes. Add more liquid if you want it runnier.
Add hot sauce to taste. I used lots of Carribean yellow stuff.
Eat, using a bowl/plate, or straight out of the wok (less dishes).
In small skillet, heat margarine until bubbly and hot; add potatoes and tomatoes and saute for 5 minutes.
Add peas, curry powder and salt, then stir in water.
Cover and let simmer, stirring occasionally, until potatoes and peas are tender, about 25 minutes (if necessary, add more water to prevent sticking). Makes 2 servings.
n fridge until dinnertime.
Curry: Heat oil on medium heat
1. Combine curry powder, coriander, turmeric, salt, black