Here's a great vegetarian curry where chickpeas are simmered in a spiced curry sauce and served with fresh coriander. Delicious!
Altered ingredient amounts. Of the new recipes I try, my husband and I agree that I should repeat some of them, but with A. Rahman's Chickpea Curry, we both wanted it again the next day! I scaled the recipe (for which I'm now kicking myself) to 4, used 1/2 tsp of ground cinnamon instead of crushing the stick, omitted the salt, added 2 cups of diced left over turkey, and 1/2 cup of vegetable stock (from a cube) to add extra sauce and replace the omitted salt. Served it over jasmine rice and called it a day. This (with or without my turkey addition) will become a regular menu offering in our house. Someone else wrote that it will satisfy your craving for curry- and they are totally right. Cheers! - 29 Sep 2008
Used different ingredients. I've already reviewed this recipe, but it's become such a favourite of mine that I had to review it again. The last time I made it I added a large can of diced tomatoes (drained) and doubled the spices- it was wonderful!! Plus, once you've got all the spices, it's the easiest thing to make! Yum! - 29 Sep 2008
This was OK, not great, not bad. I definitely recommend to not use the same quantity of cayenne as above, unless you like your food VERY hot, I think cayenne varies in intensity depending on what region of the world you are in. I went with half a tsp as opposed to the full tsp above, and that was just good. Simply adjust to the freshness and strength of your spices I guess; it's easier to add some than to remove! This was actually better the next day. - 23 Oct 2008