Oh, that pasta looks dreamy.
I made some chicken cutlets tonight that came out awful. Very rubbery, not sure why. I've never had this problem before.
LAst night we had this, and it was fabulous!
Chickpea Tikka Masala1 Tbsp. veg oil
1/2 small onion, diced
1 Tbsp. Garam Masala
1Tbsp. Tomato Paste
2 teaspoons grated ginger2 15 oz. cans chick peas, drained (DS was back at school, so this was doable)
1 25 oz. can crushed tomatoes
1/2 cup low fat plain Greek yogurt
1/4 cup chopped cilantro
1. Sautee onion in oil for about 5 minutes, or until tender.
2. Add garam masala, tomato paste and ginger. Add salt to taste, and saute one minute more
3. Stir in chick peas and tomatoes, and simmer for 15 minutes.
4. Remove from heat, and stir in yogurt and cilantro.
I made this ahead on Sunday, and served it with Basmati Rice (with slivered almonds and craisins), and roasted cauliflower. It was fabulous.
If you want it a little hotter, you can add a small finely chopped serrano chile along with the garam masala, tomato paste and ginger, but I didn't think it needed it at all - and I left it out, because I didn't have any. You could also wilt some spinach in, or add cooked cut up potatoes as well. Versatile and easy-peasy.