Equipment and organisation
Use a blender, saucepan and covered container. Separate the drained quantities for each recipe.
Before starting
Make hummus first, adjust texture and refrigerate. Chop curry aromatics while the worktop is available.
During cooking or resting
Simmer curry and watch the sauce. Prepare bowls and any accompaniment, whose cooking is separate.
Just before serving
Taste each dish independently; do not automatically use identical lemon or salt amounts.
Yield and serving
Hummus yields 6 portions, curry 4. For four guests serve a small starter and store surplus according to the storage guide.
Quantities and timings belong to each recipe. Parallel steps depend on your equipment; menu times do not simply add together.
