- Prep Time:10m
- Cook Time:1h
- Total Time:1h 10m
- Serves: 2
- Yield: About 2-3 c of curry
For the curry
- 1 1/2 c chopped onion
- 4 large cloves of garlic, sliced thinly
- 4 -6 tbsp chilli oil
- 1 - 2 tsp red chilli powder
- 1/2 tsp. turmeric powder
- 3 roma tomatoes, chopped
- 2 tbsp. tomato paste
- 1 1/2 c water
- Salt, to taste
- 1 c slightly over-cooked chickpeas
- 1/2 c cilantro, chopped
For the noodles
- 2 noodle cakes, (single serving size each)
- a large pot of water
- 2 c cabbage, cut in large chunks
- Salt, to taste
- 1 lime, quartered
- 3 spring onion (greens), chopped
- 1/4 c roasted peanuts (crushed)
- 1 Jalapeno, chopped (optional)
- 2 tbsp. toasted split-chickpea powder
Make the curry
- In a medium pan, heat the chilli oil and once hot, add the onions and garlic with a pinch of salt. Sauté on medium heat until translucent and soft.
- Reduce heat to medium-low and add red chilli powder, turmeric powder and cook until the spices are fragrant. Add the chopped tomatoes, cover and cook until soft.
- Add the tomato paste and just enough water to make a smooth, thick curry. Cover and cook on medium-low heat for about 30-45 minutes, stirring every once in a while and adding water if the curry is too thick.
- Add the chickpeas, and using the back of a spoon, mash them coarsely into the curry. Add more water to dilute to a thick, curry-like consistency.
- Remove from heat and stir in the chopped cilantro.
Cook the noodles
- Bring the pot of water to a rolling boil. Season with salt till it tastes like sea water.
- Add the noodle cakes and cook until soft. 1 minute before you'll need to drain the noodles, add the coarsely chopped cabbage into the boiling water.
- Drain and divide the freshly cooked noodles between two bowls. Top with some curry (a little goes a long way, so mix, then add more if you need it)
- Top with lemon juice, toasted chickpea powder, crushed peanuts, spring onion, jalapeno to preference. Toss and stir everything together until combined.
- Serve hot and enjoy