- To make the paste, heat a little of the 2 tbsp oil in a frying pan, add 1 diced onion and 1 tsp fresh or dried chilli, and cook until softened, about 8 mins. In a food processor, combine garlic cloves, ginger and oil, then add 1 tbsp ground coriander, 2 tbsp ground cumin, 1 tbsp garam masala, 2 tbsp tomato puree, ½ tsp salt and the fried onion. Blend to a smooth paste – add a drop of water or more oil, if needed. Cook the paste in a medium saucepan for 2 mins over a medium-high heat, stirring occasionally so it doesn’t stick. Tip in two chickpeas and chopped tomatoes, and simmer for 5 mins until reduced down. Add coconut with a little water, cook for 5 mins more, then add chopped coriander and cook until wilted. Garnish with extra coriander and serve with rice or dal.
Chickpea curry
#myrecipe
By Chandana Guptha
Jan, 30th
565
Servings
4 persons
Cook Time
20 minutes
Ingredients
10
- 12
Ingredients
- Oil
- Onion
- Dried red chillies
- Ginger garlic
- Corinader powder
- Cumin powder
- Garam masala
- Tomato puree
- Chickpeas
- Tomato
- Coconut
- Corinader
