From Sarah
Brown’s Vegetarian Cookery, Sarah Brown, Century Hutchinson Australia,
1989.
I took a look at this recipe and it looked as
though it could be put together in just a few minutes.
An onion was chopped and sautéed gently in
olive oil until it had softened. Two chopped garlic cloves were now added and
stirred in for a minute or two. I then added the remaining ingredients which
had been mixed together to a paste in a little water: a tablespoon of ground almonds,
2 teaspoons garam masala, ½ teaspoon chilli powder, a teaspoon each of ground
coriander and turmeric, a little grated fresh ginger. These were cooked for
another couple of minutes.
Now in went a can of chopped tomatoes and a can of
chick peas. I filled up one of the cans with water and added that with a
vegetable stock cube. It was now brought to the boil and then let simmer for
half an hour.
Spicy. Easy. Satisfying.
Taste: ✔✔✔
Ease of
cooking:
✔✔✔✔✔
