Comments on: Chickpea Curry https://dinnerdiary.org/2010/04/26/chickpea-curry-2/ A (photo) diary of our dinners Sun, 17 Feb 2013 09:24:13 +0000 hourly 1 https://wordpress.org/?v=6.4.3 By: Stephen https://dinnerdiary.org/2010/04/26/chickpea-curry-2/comment-page-1/#comment-518932 Sun, 17 Feb 2013 09:23:37 +0000 http://dinnerdiary.org/?p=5084#comment-518932 Hi Rebecca, good point about the oil, that can’t possibly be right! I have checked the recipe, it says 65 so will change it, thanks. I hope it turns out well 🙂

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By: Rebecca https://dinnerdiary.org/2010/04/26/chickpea-curry-2/comment-page-1/#comment-518927 Sun, 17 Feb 2013 09:10:33 +0000 http://dinnerdiary.org/?p=5084#comment-518927 Hi, I’m going to try this recipe later, just wondering – do you really use 625ml of oil? That seems like a lot! Thanks, Rebecca

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By: Kerri https://dinnerdiary.org/2010/04/26/chickpea-curry-2/comment-page-1/#comment-16839 Mon, 31 May 2010 19:34:40 +0000 http://dinnerdiary.org/?p=5084#comment-16839 In reply to Tom@roadsidecottagerecipes.

That’s a good idea, Tom, thanks. I’ve not tried sprouting anything so it could be a fun experiment.

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By: Tom@roadsidecottagerecipes https://dinnerdiary.org/2010/04/26/chickpea-curry-2/comment-page-1/#comment-16819 Mon, 31 May 2010 11:11:48 +0000 http://dinnerdiary.org/?p=5084#comment-16819 Its also worth using sprouted chickpeas for this recipe. easy to sprout and they taste wonderful. many thanks
.-= Tom@roadsidecottagerecipes´s last blog ..How To Sprout Chickpeas =-.

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By: Kerri https://dinnerdiary.org/2010/04/26/chickpea-curry-2/comment-page-1/#comment-15102 Sun, 02 May 2010 12:34:00 +0000 http://dinnerdiary.org/?p=5084#comment-15102 Meat-Free Monday is an idea I’ve been thinking about for ages, Alex. I never really get round to it though. Fizzy Friday somehow seems much more manageable 🙂

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By: Alex https://dinnerdiary.org/2010/04/26/chickpea-curry-2/comment-page-1/#comment-14990 Wed, 28 Apr 2010 16:50:29 +0000 http://dinnerdiary.org/?p=5084#comment-14990 I love chickpea or lentils currys for meat-free monday suppers!
.-= Alex´s last blog ..Mixmaster TC =-.

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By: Stephen https://dinnerdiary.org/2010/04/26/chickpea-curry-2/comment-page-1/#comment-14972 Wed, 28 Apr 2010 08:24:46 +0000 http://dinnerdiary.org/?p=5084#comment-14972 James, Asafoetida is a very pungent spice, made from resin which is dried and crushed. Its pungency mellows when it is cooked and takes on flavours of onions and garlic. Its smell reminds me of spicy poppadoms in Indian restaurants, so I imagine it is an ingredient in those.

It is also called Hing and is used often in lentil and bean dishes to aid digestion and reduce flatulence.

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By: James https://dinnerdiary.org/2010/04/26/chickpea-curry-2/comment-page-1/#comment-14955 Tue, 27 Apr 2010 21:56:40 +0000 http://dinnerdiary.org/?p=5084#comment-14955 Never used asafoetida – what’s it like?
.-= James´s last blog ..Meat Free Monday #16 – Red rice salad with grilled asparagus (and garlic mushrooms, grilled aubergine and avocado with walnuts) =-.

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