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Categories:
onions green bell pepper firm gingerroot vegetable oil Garam Masala red chili powder salt chick peas lemon juice fresh cilantro
Viewed: 22 - Published at: 2 years agoIngredients
- 2 onions, quartered
- 1 green bell pepper, cored, seeded, and chopped
- 6 large firm, ripe tomatoes
- 2 tablespoons chopped gingerroot
- 2 tablespoons vegetable oil
- 1 tablespoon Garam Masala
- 1/2 teaspoon red chili powder, or to taste
- Salt, to taste
- 2 (15-ounce) cans chick peas or garbanzo beans, drained and rinsed
- 2 to 3 tablespoons fresh lemon juice, or to taste
- 1 to 2 tablespoons minced fresh cilantro, or to taste
Method
- In a blender or food processor puree the onions, green pepper, tomatoes and gingerroot.
- In a saucepan set over moderate heat, warm the oil until hot.
- Add the puree and cook, stirring occasionally, for 20 minutes.
- Add the Garam Masala and chili powder and cook, stirring occasionally, for 5 minutes.
- Add the salt and chick peas and cook, stirring, until heated through.
- Stir in the lemon juice and cilantro.
- Serve the curry over rice or with warmed tortillas.
