Very healthy recipe! When I followed the recipe exactly however I found it rather bland. I found it helpful to replace the water with chicken broth and added various spices from my pantry in order to save it.
Not at all what I expected. Here's what I think I'll do next time: Make extra sauce and add whole-fat yogurt clarified butter (ghee) or cream. Might also substitute all or a portion of the above for ground cashews. I'll increase the amount of onion to two and also the amount of tomato. I'll up the amount of garam masala spice and skip the garbonzo beans. If I add anything more it will be the pul lentils or type used in toor dal -- these are the yellow legumes. I was surprized not to see lemon juice in this as it was a creamless masala.
Overall good recipe with a few changes. I omitted the garbanzo beans (didn't have any) and green bell pepper (don't like them). I added 1 15oz can of tomato sauce instead of the chopped tomato and only added about a half cup of water. I added a pinch of cayenne pepper and finished the dish with fresh chopped cilantro (about 1 tbsp) and a splash of lime juice. I served it over brown rice. I think next time I will include the garbanzo beans and add even more tomato sauce/water.
I'm a carnivore by heart but I had tofu in my fridge and wanted to cook it up. I also had the rest of the ingredients so I was able to make a dish out of nothing. This was great for a veggie dish! I added a small cube chicken buillion and it was great!
I used olive oil instead of canola oil and later during the simmering process added two tblespoons of tomato paste because the sauce wasn't thickening up as I would have hoped. I also liberally sprinkled cayenne pepper over the simmering ingredients. Lastly I added several dashes of soy sauce for a little boost. Overall it was very good and I will make it again.
This came out really tasty! I used chicken broth instead of water and simmered it for 20 minutes to thicken the liquid a little more. I also ended up adding a bit of extra cumin cinnamon bay leaf and ginger because i only had 1 tbsp. of garam masala. It was a big hit very flavorful and pleasantly spicy (with a little bit of extra pepper)! Was great served over plain white rice!
We substituted the Masala with a half a jar of Tikka Masala Curry Paste and loved it!
I doubled the recipe and added 1 -28 oz can of crushed tomatoes. I also substituted coconut milk for the water (14 oz). Topped with sesame seeds and scallions. 5 stars with my adjustments but only 3 stars as written
Pretty good! I had to make a few changes - I didn't have any chickpeas so used blackeyed peas (tasted great) and no fresh tomatoes so used some sundried that had a little Italian seasoning on them (was good too). Also did not add the additional TB of oil and no salt for health reasons. Very easy.
