Easy Chickpea Curry in 15 Minutes
This easy chickpea curry, is a vegan recipe that's three of your five-a-day.
It works well as a main course or a simple side dish.
preparation time:
20 minutes
cooking time:
15 Minutes
serves
4
difficulty:
easy
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Ingredients
Fresh Ingredients
1/2 a Green Chilli (seeds removed)
4 Garlic Cloves, peeled
1 Teaspoon of Fresh Ginger
1 Small Onion
Dry Ingredients
1 Teaspoon of Ground Coriander
1 Teaspoon of Ground Cumin
1/2 Teaspoon Turmeric
1 Can of Chopped Tomatoes (400g)
1 Tablespoon of Tomato Puree
1 Teaspoon of Garam Masala
Generous pinch of Salt
1 Tablespoon of Vegetable Oil
1 Can of Chickpeas
Finishing Ingredients
3 sprigs of Fresh Coriander
Serving Suggestion
Serve with Rice and Naan Bread
Method
STEP 1
Chunky chop your fresh ingredients and pop them into a food processor (a blender), and blend it until it is nearly smooth. If you think it is thick and not blending, add a couple of tablespoons of water to help it move.
STEP 2
Add the vegetable oil to a deep,
thick bottomed pan, add your blended fresh ingredients, and cook until softened, about 3 - 5 minutes.
STEP 3
Add the ground coriander, ground cumin, turmeric, and stir the mix together. Cook for another 2 minutes. Add both types of tomato (if the tomatoes are too chunky, you can blend them in the food processor too).
STEP 4
Add the salt, and cook for a further 4 minutes.
STEP 5
Drain the chickpeas in a colander. Add the chickpeas and the garam masala, and stir it all together. Put the lid on and cook for a further 5 minutes.
STEP 6
Garnish with chopped coriander, and serve with rice or and/or a naan bread.
CHEFS TIP:
If you feel the curry lacks 'depth' of flavour. you can add some vegetable or chicken stock. Add it slowly, and taste as you go.
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