Well well well… here we are with a recipe that Haris LOVES… and has worked to perfect over the last few months. And well let’s just put it this way, when I made it with extra love he said it was the best curry he’s ever had. I mean it… ask him. Try this out!!
- 1 large can of chickpeas
- 1 large yellow onion
- 3 medium tomatoes
- 1 bag baby spinach
- 1 cup heavy cream
- 3/4 lentils (dry)
- 1/4 cup sugar
- olive oil
- 2 tbsp ground chili
- 2 tbsp cumen
- 2 tbsp tumeric
- 2 tbsp garam masala
- 2 tbsp curry powder
- 2 tbsp ground mustard seeds
Step 1: Cook lentils in a rice cooker (or in a pot if you don’t have one).
Step Two: Chop onions, tomatoes and spinach. Mix the spices in a bowl and set aside.
Step 3: Heat olive oil in a deep pot.
Step 4: Add onions and tomatoes and let simmer and soften for ten minutes.
Step 5: Drain and rinse chickpeas; fill now empty chickpea can with water (set aside).
Step 6: Add the spices to the pot.
Step 7: Add chickpeas and water to the pot.
Step 8: Let simmer for 5 minutes. While it is simmering drain the lentils.
Step 9: Add lentils and chopped spinach to the pot.
Step 10: Add sugar and heavy cream to the pot
Step 10: Let simmer for 10 minutes.
Step 11: Make some rice and serve the rice and curry together in a bowl!
Step 12: ENJOY!