Chickpea Curry

Tue, 5 November 2024

Ingredients

· ½ red onion

· 2 tbsp olive oil

· 1 clove of garlic

· ½ thumb-sized piece of ginger

· ½ a red chili if you like it spice like Dave, leave the seeds in!

· 1 tbsp curry powder

· 1 tsp cumin powder

· 1 tsp ground coriander

· 1 tsp ground paprika

· 1 g x 400g tin chopped tomatoes

· 1 g x 400g tin coconut milk

· 1 g x 400g tin of chickpeas drained and rinsed

· 1 tsp salt

· ½ tsp ground black pepper

· small bunch of coriander

· zest of ½ lime

· juice of ½ lime

· 1 avocado

 

Method

1. Gather your ingredients

2. Heat a wide bottomed nonstick pan on high heat. We cook this dish on high heat as we want to cook it as quick as possible – the goal is 5 mins.

3. Peel and chop the onion, garlic and ginger. Finely dice the chilli and remove the seeds if you prefer it less hot. These are known as an Indian stock; these will function as our base flavours.

4. Once our pan is nice and hot add in the chopped onion, garlic, ginger and chilli and fry for 2 mins stirring regularly so that the onion starts to brown

5. Next add in the curry powder and black pepper and mix through. We want to awaken the flavours here in the spices and cook for 30 seconds and keep stirring to ensure they don’t burn.

6. Drain and rinse the cans of chickpeas and add to the pan along with the can of chopped tomatoes and can of coconut milk and mix well. Don’t worry if there are any lumps of the coconut fat these will melt and add a creaminess to your sauce.

7. Add in the zest of half of a lime and juice of half a lime.

8. Finely chop the fresh coriander or herb of choice including the stalk. And add to the dish

9. Most importantly taste and season to your liking. If you like it spicier add more chilli, if you prefer your curry with more zing or acidity add more lime juice or if you prefer a deeper flavour add some more tamari and finally if it tastes too strong or salted and 2-3 tbsp of water to dilute the flavour and adjust to your liking.

10. Serve with some teriyaki tofu and some sliced avocado or any other accompaniments that you would like.