Easy chickpea masala curry
This is a quick, easy and healthy curry. I can have this on the table in 20 minutes.
If you already own a well-stocked spice rack, then you will have most of the ingredients on hand.
If good tomatoes are in season, you can use them instead of the tin for a fresher flavour - just cook it a bit longer and add some more liquid if need be.
Serves: 4
Ingredients:
- 1 chopped onion
- 2 cloves garlic, finely chopped or crushed
- ½ teaspoon ground coriander
- ½ teaspoon ground turmeric
- ½ teaspoon cumin
- ½ teaspoon garam masala
- ¼ teaspoon ground chilli
- 1 can chickpeas, washed and drained
- 1 can chopped tomatoes
- Salt, to taste
- Small piece fresh ginger, grated
- Handful fresh coriander, roughly chopped
- Natural yoghurt, to serve (optional)
- Rice for four people
Method:
- Get the rice cooking first as it will take around 20 minutes.
- Meanwhile, gently fry the onion and garlic in a large saucepan just until soft. Add dry spices and cook for two minutes.
- Add the chickpeas and coat well in the spices. Add tomatoes and salt to taste and simmer for 10 minutes.
- If desired, stir in the ginger and coriander and serve on the rice with a dollop of yoghurt.
Do you love curry? What’s your favourite type? Let us know in the comments.
Written by Emma Robertson. First appeared on Stuff.co.nz.
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