Cleaning out your fridge? My fav way to use up leftover veggies is CURRY. Add basmati rice and some fragrant spices and you're doing a yummy dance! For an ingredient list and more Wok and Gong, SEE LINKS BELOW:
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Ingredients
CURRY PASTE:
1 tsp cumin seeds
1tsp garum masala
1/2 tsp asofoetida
1 red chili
1/2 each of coriander seed and cayenne
1/4 cup cilantro stalks (roughly cut)
pinch salt
1 tbsp lemon juice (I used more in the episode, but found the result a little too tangy)
2 tbsp oil
SAUCE:
1 onion, chopped
3 cloves garlic, minced
2 medium tomatoes, chopped
1 tbsp tomato paste
1/4 cup stock or water
curry paste (see recipe above)
1 can (460ml) chickpeas
salt
1/2 bunch of kale (stalks removed, torn into bite-size pieces)
extra stock or water to adjust thickness
extra coconut milk if too tangy

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May 27, 2015 - Try this delicious tangy chickpea curry recipe and other recipes from Red Online. ... <看更多>