Vegetarian kikærtecurry

Name: Vegetarian kikærtecurry
Yield: 4 portion(s)
Ingredients: Ginger cut into small pieces as you like; Salt; 1 tsp Turmeric; 1 tsp Ginger – powder; 1-2 tsp Tomato puree; 2 tsp Bucks Horn leaves rinsed in a sieve and is moist for 10 min; 2 can Chickpeas; 2 tsp Cilantro – powder; 2 Medium onions-chopped fine; 2 tsp Cumin-powder; 3 tsp Ghee or oil; 3-4 Red chili – chopped fine green electricity.; 4 Green cardamom; 4-5 clove Garlic – chopped finely

Mains

Cook time: 0 min.
Servings: 4 portion(s)

Ingredients for Vegetarian kikærtecurry

		Ginger cut into small pieces as you like
		Salt
1	tsp	Turmeric
1	tsp	Ginger – powder
1-2	tsp	Tomato puree
2	tsp	Bucks Horn leaves rinsed in a sieve and is moist for 10 min
2	can	Chickpeas
2	tsp	Cilantro – powder
2		Medium onions-chopped fine
2	tsp	Cumin-powder
3	tsp	Ghee or oil
3-4		Red chili – chopped fine green electricity.
4		Green cardamom
4-5	clove	Garlic – chopped finely

Instructions for Vegetarian kikærtecurry

To prepare the Vegetarian kikærtecurry recipe, please follow these instructions:

Heat oil in a saucepan over high heat, and fry the onions without Brown.
FRY for a few minutes and then add the cardamom and chili, and cook.
Add garlic and ginger, stir and turn down the heat and cook for 10 minutes.
Add the spices cumin, coriander, ginger and turmeric, and cook for a few minutes at low heat. Add 6 dl. hot water, tomato puree and salt and let simmer for 30 min Court.
If you use the bucks Horn leaves, then came those in court after 20 min. Came also the chickpeas in now, so they can cook along with the rest. If you think that the sauce is too watery, you can bog some of the chickpeas. You can also get some soy cream, cream or coconut milk if you want a more creamy sauce, but it is also less hot.

Vegetarian kikærtecurry

Ingredients for Vegetarian kikærtecurry

Instructions for Vegetarian kikærtecurry

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