Chickpea curry for bloke help please!

Rikki

I have a receipe for balti sauce.

I make this sauce up in batches and freeze it. Defrost what I need and then make tha type of balti dish I want ie: duck, chicken, vegetables and add the additional spices for that particular dish.

mrbadexample

Ok, some useful ideas there...

I also think it needed another ingredient. As a side dish, it would be superb, as a main course I reckon it lacked something. What would go well with the chick-peas (meat or veg), so I could use maybe half and half? I was a bit chick-pead-out by the end. :rolleyes:

mrbadexample

jobbingmusician wrote:

Yes, or see my previous post about tomato puree.....

I've got a mate who makes a lovely HM carrot and coriander soup and thickens it with a stick blended tin of butterbeans. So I guess you could also add water mixed with some mushed up chickpea curry to make extra thick sauce..

Could I add tomato puree to the left overs, or do you mean "do a different recipe and make it tomatoey"?

Rikki

Better than being pea'd off. :rotfl:

Dee123_2

Maybe you could throw in some potatoes or aubergines or spinach?

Well done, looked cracking....!

jobbingmusician

mrbadexample wrote:

Could I add tomato puree to the left overs, or do you mean "do a different recipe and make it tomatoey"?

Either, that's the beauty of it! From the look of your finished product, and a very quick gander at the original recipe, tom puree and yoghourt mixed together might be a rather nice additional sauce! (If you don't want to dilute the chilli heat, either dry-roast* some curry powder and stir this in to the tp and yog, or chop a couple of green chillis over the final dish before serving)

*Dry roast = fry without oil until it smells nice. If it smells burnt, chuck away and start again.

mrbadexample

jobbingmusician wrote:

Either, that's the beauty of it! From the look of your finished product, and a very quick gander at the original recipe, tom puree and yoghourt mixed together might be a rather nice additional sauce! (If you don't want to dilute the chilli heat, either dry-roast* some curry powder and stir this in to the tp and yog, or chop a couple of green chillis over the final dish before serving)

*Dry roast = fry without oil until it smells nice. If it smells burnt, chuck away and start again.

Ooo...that's lucky...I've got some strawberry yoghurt that needs eating.

doobs_2

This is probably no use to you whatsoever now but "Garbanzos" is spanish for chick-peas, They use them in soups and stews etc. hope you enjoyed your curry. :T

jobbingmusician

mrbadexample wrote:

Ooo...that's lucky...I've got some strawberry yoghurt that needs eating.

:rotfl: (although with the right seasonings, you could probably get away with this. I did once run out of vinegar and made a very tasty salad dressing out of a glut of strawberries, blended with mustard, oil and various other herbs )

mrbadexample

jobbingmusician wrote:

:rotfl: (although with the right seasonings, you could probably get away with this. I did once run out of vinegar and made a very tasty salad dressing out of a glut of strawberries, blended with mustard, oil and various other herbs )

I don't think I'd better try. _pale_