Quick Sungold tomato, chickpea and greens curry from Cool Beans: The Ultimate Guide to Cooking with the World's Most Versatile Plant-Based Protein, with 125 Recipes (page 98) by Joe Yonan

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Notes about this recipe

  • Jane on October 29, 2021

    This was just OK. It's definitely quick but it wasn't very interesting. The curry flavor is very muted. I have bought some new Madras curry powder so it may be worth trying again with that though I don't think I'm invested enough to bother!

  • ksg518 on October 02, 2020

    This is pretty good and certainly quick. I made as directed except that I probably only had about half the amount of greens. My biggest issue would be that Yonan tells you to smash the tomatoes once they're heated to the point of bursting. While that does give you lots of liquid, it also results in the squeezed tomato insides erupting all over the cooktop and on your hand. Yonan doesn't mention chopping the greens but I think you should especially if you're using sturdier greens. I used mizuna and frankly the greens would have benefitted from a little more cooking time in addition to being chopped. Also it's fairly mild, so I might up the curry next time. Yonan says this is two servings but when I added rice, I felt it became more like 3-4 servings.

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