Easy Chickpea Curry
A quick and easy curry, perfect for vegetarians or vegans
Ingredients
- 1 teaspoon ghee/butter/oil
- 1 brown onion diced
- 4 cloves of garlic minced (swap for 3 tsp minced in a jar)
- 1 thumb size knob of ginger peeled and finely chopped/grated (swap for 2 tsp minced in a jar)
- 2 teaspoons garam masala
- 2 teaspoons ground cumin
- 1/2 teaspoon ground turmeric
- 2 cans chickpeas reserving 1/2 a cup of the chickpea brine (water)
- 1 can diced tomatoes
- 1 can of coconut milk
- A sprinkle of chili flakes or cayenne pepper (optional)
- Juice from 1/4 of a lemon
- Salt and freshly cracked pepper
- 2 tbsp coconut or natural yoghurt
Instructions
- In a large pot on medium heat, melt the butter / ghee. Add the onions and cook gently until golden, stirring often. Add a splash of water if they begin to stick to the bottom of your pot.
- Add the garlic, ginger, and the spices. Cook on medium for a minute or so, stirring continuously until they're nice and aromatic.
- Add the can of tomatoes to the pot, then add the chickpeas, and the reserved chickpea water (or just 1/2 cup of water).
- Season generously with salt and pepper, add in the coconut milk and bring the heat up to a high simmer.
- Simmer high for a few minutes then stir and cover your pot with a lid and turn the heat down to a low/medium simmer for 10 min, until the sauce has reduced slightly and the flavours have gotten acquainted.
- Taste and season again. Squeeze the lemon juice, stir well and serve with rice, papadums (or flatbread) and a dollop of coconut yoghurt on top.
Notes
Note: to make this recipe completely vegan, make sure you opt for a vegan butter or oil.