May 11, 2011

Food and Wine Chickpeas in Spicy Tomato Gravy

My husband and older son love Indian food. However, the town we live in has very few ethnic restaurants, so our choices of places to get good Indian food is limited at best. I have tried cooking various Indian recipes from cookbooks that I have acquired, but the taste has been off or just mediocre. The March issue of Food and Wine magazine had a spread on Indian food and the recipe for chickpeas in spicy tomato gravy caught my attention.

This is one of the easiest recipes to follow. The prep time is minimal and the food processor does most of the chopping work. All the ingredients were very easy to find, I had the spices already on hand in my pantry. Unlike many Indian recipes that I have tried in the past this recipe takes no previous experience making Indian dishes and the instructions and cooking procedures are incredibly easy to follow

The resulting dish from this recipe was great. My two boys ate all their chickpeas off their plate (with large amounts of yogurt mixed in) and my husband thought it was some of the best Indian he had eaten outside of London. I like that the recipe is very easy to follow and the taste was spot-on to similar dishes I have eaten in restaurants. My one big suggestion is to have yogurt on hand to mix in this curry, the 3/4 tsp cayenne pepper packs a spicy punch. I don't suggest cutting down on the spice, it would take away the essential flavor of the dish. This is definitely a dish that I will be making in the future!

For the recipe go to Food and Wine Chickpeas in Spicy Tomato Gravy.

Pic of the curry with yogurt sauce added:

Fun pic of the curry using the AutoPainter:
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