Chickpea Curry
|
Method
- Select a large, heavy saucepan and fry the cumin seeds in the oil until they are fragrant, then add the onion
- Cook on a medium heat until soft, then stir in the canned tomatoes and the garlic.
- Stir in the turmeric, ground coriander, ground cumin, garam masala and finely chopped green chilli
- Add the potatoes to the tomato base and cook for about 30 minutes
- Add the chickpeas and the remaining vegetables and simmer on a low heat for as long as you can leave it; at least another 45 minutes
- Shortly before you are ready to serve, stir in the juice of half a lemon.
- Serve with appropriate breads and pickles or rice flavoured with turmeric and cardamom.
Cooking Temperature: Medium/Low
|
Cooking Time: 90 Minutes
|
Serves: 6
|
Keeps For: 5 days
|
Tips and Comments
- Add creamed coconut shortly after the lemon juice if you prefer a milder curry; or use more chilli if you don't!
- You can add other vegetables; aubergine and okra work especially well. Try a sweet potato version too.