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Chickpea curry
Serves 5. Takes an hour.
- [ ] 1 tin chickpeas (200g)
- [ ] 1 tin chopped tomatoes (400g)
- [ ] 1 tin coconut milk (200g)
- [ ] 1 pot cream (50ml)
- [ ] 2 onions
- [ ] 2 tsp garlic paste
- [ ] 1 tsp ginger paste
- [ ] sliced almonds/almond powder
- [ ] Spices (garam masala, or: curry powder, cumin, cloves, coriander seed, chilli powder, turmeric)
- Dice the onions.
- Add some water and steam them to soften
- Add oil, salt, and some garam masala, and cook them some more.
- Make a well and add the garlic and ginger. Add more oil and fry, then stir in.
- Dump in the tin of chopped tomatoes.
- Sprinkle in the almonds.
- Cook until most of the water is gone and it's a soft clump.
- Puree using a handheld blender.
- Dump in the coconut milk and the cream.
- Add spices and sugar to taste.
Serve with nan or rice.