This chickpea and tomato based curry with a blend of frangrant spices is warming and healthy. Serve with a dollop of natural yoghurt, a sprig of coriander and warm naan.
Altered ingredient amounts. I used the same amount of spices but I also added 1 tsp of chopped ginger root, and I only used 1 440g tin of chickpeas and tomatoes, as I only wanted half the amount. It was lovely, as I like my food a little more spicy! Even my non-vegie husband enjoyed it, esp as I made him tandoori chicken too! - 02 May 2011 (Review from Allrecipes AU | NZ)
Altered ingredient amounts. Halved the recipe ingredients as was only cooking for two, also added in a pinch of sugar to balance it out. - 22 Apr 2009 (Review from Allrecipes AU | NZ)
This was delicious! I can highly recommend it. I only made a half recipe as it was just for 2 people, but I left spice amounts the same. Spice mix was just right. Thanks Kate! - 02 May 2011 (Review from Allrecipes AU | NZ)