Chickpea curry

Chickpea curry

main courses | serves 8 as part of a thali

This is a very simple vegetarian curry. You can use fresh tomatoes, but canned ones are just as good. Try using other kinds of beans and peas as an alternative to chickpeas, for a little variety. Dinu’s Tip: “This will keep in a kilner jar in the fridge until you wish to use it. The tomato sauce makes a good base for other curries.”

1. Heat the oil in a saucepan over a medium heat and add the mustard seeds, and once crackling add the asafoetida. Mix in the chopped onions and fry until transparant and turning golden around the edges. Add chopped tomatoes and cook for further 5 minutes, before adding the ginger, garlic, green chilli, red chilli powder, powdered spices, sugar, if using, and a pinch of salt. Keep stirring and cook for further 5 minutes.
2. Add the chickpeas to the pan and stir well. Add 250ml water to make a thick sauce. Place the lid on the pan, lower the heat and let it simmer for 5–7 minutes. Serve with a sprinkling of fresh coriander and garam masala and garnish with green chillies.

 

Recipe Rena & Dinu Patel
Photo Myles New


from Issue 32

ingredients

• 2 tbsp sunflower oil
• 1 tsp mustard seeds
• ½ tsp asafoetida
• 2 medium onions, peeled and finely chopped.
• 200g tinned tomatoes, chopped
• 1 tsp fresh ginger paste
• 1 tsp garlic paste
• 1 tsp green chilli paste
• ½ tsp red chilli powder
• 1 tsp turmeric powder
• 1 tsp coriander and cumin powder mix (dhana jeera powder)
• 1 to 2 tsp sugar, optional
• 400g tin chickpeas drained and rinsed•
• A handful of chopped fresh coriander, to serve
• ½ tsp garam masala, to serve

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