Tamarind Chickpea Curry
This curry gets its lively pucker from tamarind paste. Meeru Dhalwala, co-owner of Shanik restaurant in Seattle as well as Vij's and Rangoli in Vancouver, created it to go with her Winter Greens Curry, but it's excellent on its own, too. If you want another layer of complexity in your meal, consider topping the curries with Greek yogurt, cubed paneer (Indian cheese), chopped cooked bacon or sausage, or a sunny-side-up egg.
This Story Originally Appeared On sunset.com