Capsicum & Chickpea Flour Curry
Vegetarian - Vegan - Explorer
Ingredients
Serves 4
​
-
2 tablespoons of oil
-
1 teaspoon of mustard seeds
-
Pinch of asafoetida
-
2 medium sized capsicums diced into 1cm squares
-
1 tablespoon of Sobhna's Authentic Original Curry Paste
-
Salt to taste
-
3 tablespoons of chickpea flour
-
0.5 teaspoons Sobhna's Garam Masala
-
Juice of 1 lemon
Method
-
Heat oil in a wok on high heat. Add mustard seeds when the oil is ready, along with a pinch of asafoetida.
-
Add diced capiscum and stir continuously for one minute on a low heat.
-
Stir in the curry paste and salt to taste. At this stage you can add green chilli or chilli powder for extra heat.
-
Reduce heat to low, and cover and cook for 2 minutes.
-
Uncover, and sprinkle over the top of the capsicums the chickpea flour
-
Cover and cook on a low heat for 2 minutes.
-
Uncover and gently stir the capsicums so that they are coated with the chickpea flour and cook for a further 2 minutes covered on slow heat.
-
Remove from heat, add garam masala and squeeze of lime juice before serving with warm roti or in a wrap with salad.
​
