Punjabi Chickpea Curry

Sat, 9 November 2019

Chickpea Curry is a wonderful vegan dish that can be served hot or cold, as a side dish or a main meal by itself. Chickpeas are combined with garlic, onion, tomato, herbs and spices and simmered until delicious and fragrant. Serve with rice or on it's own - give it a go!

 

Preparation Time:  About 5 minutes
Cooking Time: About 10 minutes

SERVES 4

 

Ingredients

2 x 400g Cans of Chickpeas (rinsed and drained)

2 Teaspoons of Olive Oil

1 Onion (finely chopped)

3 Cloves of Crushed Garlic

1 1/2 Teaspoons of Ground Ginger

2 Green Chilli Peppers

½ Teaspoons Cumin seeds

½ Teaspoons Mustard seeds

1 ½ Teaspoons of Garam Masala

½ tsp Red Chilli Powder

½ Teaspoons of Turmeric

3 Tablespoons of Coriander

3 Teaspoons Tomatoes Pure

½  Tin Coconut Milk

½ Teaspoon Salt (optional)

 

Instructions

Drain the water from the chickpea tins

Heat oil in a heavy bottomed pot add cumin & mustard seeds cook for 1 min then add chopped onions and coriander stakes: Sauté until transparent.

Add salt, garam masala and turmeric and dry cook for a few seconds.

Add tomatoes pure water and cook 2 minutes.

Add the chickpeas and simmer for 2 minutes.

Add coconut milk and cook for approximately 5 minutes or till you achieve a slightly thick gravy.

Adjust the salt and turn off heat. Garnish with fresh coriander leaves

 

Serve hot with rice, pita bread, Naan Bread or Chapatis