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Chickpea Curry
Ingredients
2tbsp vegetable oil
2 onions, finely sliced
2 garlic cloves, crushed
1 level tbsp ground coriander
1 level tsp mild chilli powder
1tbsp black mustard seeds
2 level tbsp tamarind paste
2 level tbsp sun-dried tomato paste
750g (1lb 11oz) new potatoes, quartered
400g can chopped tomatoes
1 litre (13⁄4 pint) hot vegetable stock
250g (9oz) green beans, trimmed
2 x 400g cans chickpeas, drained
2 level tsp garam masala
Chickpea with vegetables in a curry sauce
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Method
1 Heat the oil in a pan and fry the onions for 10-15 min until golden - when they've got a good colour they will add depth of flavour. Add the garlic, coriander, chilli, mustard seeds, tamarind paste and sun-dried tomato paste. Cook for 1-2min until the aroma from the spices is released.
2 Add the potatoes and toss in the spices for 1-2min. Add the chopped tomatoes and stock and season with salt and freshly ground black pepper. Cover and bring to the boil. Simmer, half covered, for 20min until the potatoes are just cooked.
3 Add the beans and chickpeas and continue to cook for 5min until the beans are tender and the chickpeas are warmed through. Stir in the garam masala and serve.
SERVE WITH...
Warm naan bread and a spoonful of natural yoghurt.
Comments
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