Peel and cut onion. Cut ginger into small pieces. Put these ingredients, along with garlic cloves, mustard powder, and cumin powder in a blender. Blend into a paste. Cut tomato into small pieces. Over a medium heat add oil to a pan. Saute the ...
This is from a great old TV programme called "food and drink" sadly it is no more but I have kept this recipe on a piece of paper for years although I know it by heart the cat has just shredded the original so it is now here where she can't get it ;)
My sister got this recipe in Chiang Mai, Thailand when she was staying with some locals during her travels. It's one of my favorites. Thai basil tastes best in the recipe but fresh sweet basil is good too. And if you like your curry hot, use 1 TBSP of curry paste.
Doubles nicely and tastes even better next day. Keeps in fridge 2 days or frozen 1 month. Great for potluck-bring it in a slow cooker. Serve over basmanti rice with mango chutney and warm naan. Yumm-m!
This creamy chickpea curry is heavily adapted from a recipe I originally found in a cookbook. I found the original a little bland, so I added some extra ingredients and modified the cooking instructions to make it really "pop".