Well, the summer tomato harvest seems to be in full swing, and having a ton of tomatoes sitting around, we decided to get our Indian fix on and make a curry. This one is very rustic and simple to make, but yields such a rich warm and spicy meal. Super healthy too.
Roast at 400 degrees 3 large quartered tomatoes and with a bit of oil for 40 -50 minutes. Then Saute diced: 1 medium onion, 4 garlic cloves, 1 red sweet pepper, and 1 Jalapeno until soft. Then add one can of chickpeas, and the tomatoes and heat until hot. Serve with rice or fresh cucumbers and carrots.
No comments:
Post a Comment