Butter Chickpea Curry
I was surprised to realize I've been using this recipe, with assorted variations, for a couple of years now, so I figured I'd put my two cents in about how good and versatile it is.
I've made it exactly as written, added things like peas, cauliflower, chicken and shrimp, subbed crushed tomatoes and/or coconut milk, and it always comes out great. I neither know nor care whether it's authentic; what matters is, it's a good, filling, inexpensive, delicious meal that refrigerates and freezes well so I can enjoy it for days on end. WIN.
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Mar. 15, 2011