This is a very easy curry to serve with baked potato, baked sweet potato, or with nan bread. It is best served warm rather than hot.
- 1 tbsp vegetable oil
- 1 tsp cumin seeds
- 1 large onion, chopped
- 2 cloves of garlic, crushed
- 1 inch of ginger root, finely chopped
- 1 green chilli, finely chopped
- 1 tsp garam masala
- 1 tsp ground coriander
- 1 tsp turmeric
- 2 cans of chopped tomatoes
- 2 cans of chickpeas, drained
- Salt and pepper
- 1 tbsp lemon juice
- chopped coriander leaves.
- Heat the vegetable oil in a large pan to a medium heat, and fry the cumin seeds for around 1 minute, before adding the onion, and frying until it is soft, around 7 minutes
- Add the garlic, ginger, and chilli, and cook for another three minutes, stirring to make sure it doesn’t burn or stick.
- Add the remaining spices and cook for another couple of minutes
- Add the tomatoes, bring to a simmer and then add the chickpeas, and cook for another 20 minutes. I covered the pan for the first ten minutes, and then took the lid off and stirred the curry, to ensure it didn’t stick.
- Season to taste with salt, pepper and lemon juice.
- Serve garnished with chopped coriander.