#goldenapron

This is used as a breakfast curry in some parts of India & it's easy to make. There are other types too, according to the ingredients used. You can grind the chickpeas along with the grated coconut or if you don't like the taste of chickpeas, avoid it. Be careful not to boil the mixture. Always keep on low flame. Eat with "Dosa" or "Idli" or any other Indian type breakfast you like.

#greenveg

I always have mango chutney left over after I make soup curry."I should use it up!" , I thought, and used it on the pork rice bowl that I normally make.... yet it was not quite as delicious as I had hoped. So I added some curry powder and it came out great. I guess the chutney doesn't really work without a curry flavor.If you dislike the bitterness of the spinach, cut the spinach into desirable lengths, soak in water for about 2 to 3 minutes, and drain really well.You may not notice the bitterness after this. Recipe by Izumiuna

A delicious dish combining the delicate flavor of curry with the stronger presence of chutney.The instructions are given for each chicken breast being cooked, so it is easy to adjust for however many people you are cooking for.Enjoy!

A seasonal healthy leafy veg curry

#mommasrecipesEasy to make delicious healthy chutney#southindisndishes#indiancooking

I'm a vegetarian and also workout a lot, so I need lots of protein and chickpeas are a great source. These are great with tortillas (whole wheat are healthier) or bread.

I created this healthy dish without using ready-made curry roux.Add your choice of chicken, meat and veggies! If you coat the chicken and vegetables in curry powder before sautéing, it will make the soup more aromatic.The trick is to sauté the ketchup well in Step 2, and mix the spices well, as if creating a paste. For 4 servings. Recipe by seoulei