Chickpea curry for bloke help please!

annie-c

mrbadexample wrote:

Never has anything in my kitchen smelled so good! :drool:

Hurrah! We could do with 'aromavision' instead of just photos this week!!! :T

mrbadexample

Dee123 wrote:

Also, if you buy herbs/spices at Lidls, the sell by date is a couple of years beyond that of major supermarkets. Is that OS enough or are you growing your own?

Too late...I've bought everything from Morrisons!

mrbadexample

annie-c wrote:

Hurrah! We could do with 'aromavision' instead of just photos this week!!! :T

Can you smell this:

?

goldentouch

:rotfl: :rotfl: Be careful of splinters.

:rolleyes: only joking.... looks luvverly.

mrbadexample

I know it's a bit late for this one (rice on now), but there really isn't much sauce. How do I get there to be more, thick, sauce next time?

Jay-Jay_4

mrbadexample wrote:

I know it's a bit late for this one (rice on now), but there really isn't much sauce. How do I get there to be more, thick, sauce next time?

Hullo :wave:

You could pour a bit of boiling water into the curry to produce a bit of sauce, just a splash at a time, stir, splash, stir ..... until it loosens up a bit.

(Loosens up as in 'thins out' not 'chills out' )

jobbingmusician

mrbadexample wrote:

I know it's a bit late for this one (rice on now), but there really isn't much sauce. How do I get there to be more, thick, sauce next time?

Chickpea curry is nice with quite a tomatoey sauce, so next time you could chuck in some tomatoe puree, or a tin of tomatoes. The latter is likely to need quite a bit of boiling off/reducing*, however.

*'Boiling off' isn't a real term, I don't think. 'Reducing' is where you boil or simmer something for a while so the water evaporates off and the sauce thickens.

annie-c

mrbadexample wrote:

Can you smell this:

Mmm, well it looks lovely. I am jealous!! :T :T :T

jobbingmusician

It's the turmeric which makes it smell quite so good - turmeric and fresh ginger are 2 of the best smells ever!!

mrbadexample

Ta daaaaaa!