Anyone who's made this - how saucy does it turn out? Should it be served with a starch? And if so, what works best? I'm thinking couscous or polenta?? Thanks :)
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Kristen is the Creative Director of Food52
It's rather saucy and would honestly be great with couscous, polenta, mashed potatoes, rice, or even just some great bread to sop up the goodness.
Inspired by Chef Bryant Ng's creamy classic.
30-Minute Chickpea Curry
Cooking on a Food Stamp Budget
What's New in the Neighborhood
Make Your Microwave Sparkle
The Hits Keep Coming