This paste (along with a glob of tomato paste and a few extra spices) is combined with cooked chickpeas to make a big, tasty feast. However, the chickpeas are a bit samey and, given my vast amount of leisure time at the moment, I opted to make a mixed vege curry to provide a bit of contrast. This curry is basically a pile of steamed vegetables thrown into a paste made of yoghurt, chickpea flour and a pile of spices.
Usually, the combination of these two dishes is quite delicious – the spicy, tangy chickpeas moderated by the blander, cooling yoghurt based curry. However, things were somehow reversed: the chilli powder I used in the yoghurt curry was a little more powerful than I anticipated, while the ginger in the chickpea dish wasn’t as potent as usual. The vege curry was a bit overpowering for Cindy unfortunately, but I still enjoyed it all (both for dinner and, repeatedly, as leftover lunches).