Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant
The recipe Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant could satisfy your Indian
Spicy Chickpea and Sour Tomato Curry with Noodles
Ingredients
- two 14 1/2-ounce cans of chickpeas, drained
- 1 to 2 tablespoons tamarind concentrate mixed with 1/2 cup of water (more tamarind will make the dish more sour)
- 3 tablespoons olive oil
- 2 cups yellow onion, julienned
- 1 tablespoon fresh garlic, minced
- 2 cups tomato sauce
- 1 tablespoon fresh ginger, peeled and minced
- 1 teaspoon turmeric
- 1/4 teaspoon cayenne
- 2 teaspoons Madras curry powder, or your favorite kind
- 1 teaspoon cumin seeds, coarsely ground
- Kosher salt and freshly ground pepper
- Cilantro, green onion, or both
- 1 pound thin long noodles: wheat or rice or gluten free, use whatever floats you boat
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