Ingredients (4-5 servings)
| Onion (minced) |
200g |
| Garlic (grated) |
1 clove |
|
【A】
Bay leaf |
1 |
|
Cinnamon stick |
1/2 |
| Olive oil |
1 Tbsp |
|
【B】
Cumin powder |
1/4 tsp |
|
Coriander powder |
1/2 tsp |
|
Black pepper powder |
1/4 tsp |
| Celery (roughly minced) |
40g |
| Carrot (roughly minced) |
50g |
| Chick peas (cooked) |
300g |
| Tomatoes (1 cm dices) |
200g |
| Water |
600ml |
| S&B Golden Curry Mix 92g |
1 pack |
| Cilantro |
As needed |
| Sour cream |
As needed |
| Chapatis |
Desired amount |
Directions
- Roughly mince the onion and grate the garlic.
- Roughly mince the celery and carrot. Cut the tomatoes into 1 cm dices.
- Heat the olive oil in a pot, add the garlic and 【A】, and stir-fry over medium heat.
When the mixture becomes fragrant, add the onion and stir-fry until it becomes tender.
Add 【B】 and continue to stir-fry. Then add the celery, carrot, and chick peas, and continue to stir-fry.
When the ingredients are well-blended, add the tomatoes and continue to stir-fry.
When the tomatoes begin to break down, add the specified amount of water and simmer for 7 to 8 minutes.
- Turn off the heat. Add the S&B Golden Curry Sauce Mix by breaking it into pieces, then stir until it is melted.
Turn on the heat again and simmer while stirring until the sauce becomes thick.
Turn off the heat and add the chopped cilantro. Serve with sour cream as desired.
