1 onion, 3 garlic cloves, 2 tbsp ground ginger, 1 tsp ground coriander, 1 tsp ground cumin, 1 tsp ground turmeric, 1 tsp cinnamon, 2 tsp garam masala, 10 cardamom pods, 1 can (540ml) chickpea, 400ml canned diced tomatoes or fresh ones, 1 tbsp brown sugar, juice of ½ lemon, salt
30 minutes Minutes
This Malaysian Indian curry is a great fusion of two delicious cuisine, and will be on the table in less than 30 minutes.
This curry is bursting with flavors. These are two types of cuisines that use lots of spices and beautiful vegetables, perfect for vegan food. I added chickpeas as a source of protein to make it hearty enough to be eaten as a meal. It is also gluten free/friendly .
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