Ingredients
1 can of chickpeas or 2 cups of precooked chickpeas
1 med green pepper cut to bite size
1 med size onion chopped
1 can of lentils
1 large sprig of cilantro
½ cup of natural flavor yogurt
2 large cloves of garlic (pressed)
1 can of baby corn
½ cup of diced canned tomatoes
2 heaping table spoons of curry of your choice
¼ table spoon of ground ginger
¼ table spoon of ground cumin
2 large bay leaves
Fry the green peppers, onions, and garlic in a nonstick pan with a touch of canola oil for no more than 2 minutes. Add the tomatoes and bay leaves. Cook for another 3 minutes. Add all the remaining ingredients, and simmer for another 5 minutes. If you want more liquid, you can add ¼ cup of water and a cube of vegetable or chicken stock. Serve in a bowl with a few leaves of cilantro and caramelized onions as a garnish.
To caramelize onions, you cut two large onions into thin strips and fry them until they turn golden brown.
1 can of chickpeas or 2 cups of precooked chickpeas
1 med green pepper cut to bite size
1 med size onion chopped
1 can of lentils
1 large sprig of cilantro
½ cup of natural flavor yogurt
2 large cloves of garlic (pressed)
1 can of baby corn
½ cup of diced canned tomatoes
2 heaping table spoons of curry of your choice
¼ table spoon of ground ginger
¼ table spoon of ground cumin
2 large bay leaves
Fry the green peppers, onions, and garlic in a nonstick pan with a touch of canola oil for no more than 2 minutes. Add the tomatoes and bay leaves. Cook for another 3 minutes. Add all the remaining ingredients, and simmer for another 5 minutes. If you want more liquid, you can add ¼ cup of water and a cube of vegetable or chicken stock. Serve in a bowl with a few leaves of cilantro and caramelized onions as a garnish.
To caramelize onions, you cut two large onions into thin strips and fry them until they turn golden brown.
