Sholay?? – a delicious recipe with chickpeas, curry, onion, water, cornstarch, curry. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Pour the whole can of chick peas, liquid and all into a medium sized pot. Add thinnly chopped onion, yes the whole thing. Sometime I will add cubed meat (that has already been browned) or leave it as a vegetarian dish and add extras like bell peppers (not green).
2
Add and mix in a tablespoon of curry paste (hot, med or mild). Simmer for about twenty minutes (time to get homework started and helped with).
3
Then in a cup add the hot water, stir in corn starch to mix, next tablespoon of curry paste and any extra spices you think you would like. I suggest not trying anything else until you know what the kids will like. My 2 yr old likes it spicier but the older ones prefer it mild.
4
Add the water mix to the chick peas, simmer for another 20 min or so.
5
Enjoy with a flat bread, or even toast.
80
kcal
Calories
1
g
Fat
16
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 (8 ounce) can chickpeas, 1 tablespoon curry paste, 1 onion, 2 tablespoons hot water, and more.
Yes, Sholay?? falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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