( for 3 - 4 large portions )

1. Heat 2-4 tablespoons of oil in a pan, for about 30 seconds on full heat.
2. Add the Masala and stir continuously for 1 minute.
3. Add 300g ( for hot curry ) - 500g ( for mild curry ) tinned chickpeas, kidney beans or soaked lentils, 1-2 tablespoons of plain yoghurt and a small tin (or 4 fresh) chopped tomatoes then mix in well.. Cook on low-medium heat for about 10 minutes, until heated throughout. A knob of butter can be stirred through at the end, to add flavour.

1. To make a hotter curry add 2-3 sliced green chillies sliced in half when you are first adding the Chickpeas/Lentils/beans to the pan.

2. Thinly slice half a green pepper, half an onion and a small piece of peeled ginger, and 1 tomato ( quartered ) Add to the pan as a finishing touch, 5 minutes before the end of cooking time.

SERVING SUGGESTION:
Garnish with fresh coriander and serve with warm nan, rice and salad.

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Last modified: October 01, 2006