The original recipe is here. We made a few modifications because our goal was to use stuff in the fridge and pantry. We may have tweaked the recipe more, but honestly it's been so long that we don't really remember how...
Ingredients:
1-14 oz can chickpeas
1 medium onion, chopped
1 bunch swiss chard
1-14 oz can diced tomatoes
Garlic ginger paste (I didn't add it, so no idea how much.)
1 tsp yellow curry powder
1 tsp tumeric
1/2 tsp coriander seeds
1/2 tsp ground cumin
Salt, to taste
1/2 tsp olive oil
1-14 oz can chickpeas
1 medium onion, chopped
1 bunch swiss chard
1-14 oz can diced tomatoes
Garlic ginger paste (I didn't add it, so no idea how much.)
1 tsp yellow curry powder
1 tsp tumeric
1/2 tsp coriander seeds
1/2 tsp ground cumin
Salt, to taste
1/2 tsp olive oil
Directions:
1. Heat oil in a large saucepan. Add chopped onions, tumeric, coriander, curry, and stir fry on medium heat for 1-2 minutes, periodically stirring.
2. Add diced tomatoes and juice, kale, and chickpeas and juice and cover with a lid. Cook 3-5 minutes.
3. Add garlic ginger paste.
4. Serve by it self or as a side dish.
1. Heat oil in a large saucepan. Add chopped onions, tumeric, coriander, curry, and stir fry on medium heat for 1-2 minutes, periodically stirring.
2. Add diced tomatoes and juice, kale, and chickpeas and juice and cover with a lid. Cook 3-5 minutes.
3. Add garlic ginger paste.
4. Serve by it self or as a side dish.
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