This is a very easy to make spicy North Indian style curry which goes together very quickly as all of the main ingredients are precooked. This is the very essence of what we are trying to achieve here with this website.
Ingredients
400 g Tin Chickpeas, drained
1 cup Precooked Potatoes
80 ml Rapeseed Oil or other vegetable oil
80 ml Passata (or equivalent tomato puree mixed with water)
1 tbsp Garlic and Ginger Paste
3 – 4 Fresh Hot Chilli Peppers, chopped
250 ml Base Curry Sauce
1.5 tsp Ground Coriander
1 tsp Ground Cumin
1 tsp Cayenne Pepper, or less to taste
1 tsp Salt
* 1 inch Cinnamon Stick
* 3 Green Cardamom Pods, crushed slightly to expose the seeds
* 1 Indian Bay Leaf
1 tbsp Fresh Coriander
* These whole garam masala spices could be substituted by adding 1/2 tsp of Ground Garam Masala in the final couple of minutes of cooking the dish.
Recipe
Easy Chickpea Curry
Ingredients
- 400 g Tin Chickpeas drained
- 1 cup Precooked Potatoes
- 80 ml Rapeseed Oil or other vegetable oil
- 80 ml Passata or equivalent tomato puree mixed with water
- 1 tbsp Garlic and Ginger Paste
- 3 or 4 Fresh Hot Chilli Peppers chopped
- 250 ml Base Curry Sauce
- 1.5 tsp Ground Coriander
- 1 tsp Ground Cumin
- 1 tsp Cayenne Pepper or less to taste
- 1 tsp Salt
- 1 inch Cinnamon Stick
- 3 Green Cardamom Pods crushed slightly to expose the seeds
- 1 Indian Bay Leaf
- 1 tbsp Fresh Coriander
Instructions
- Heat the oil in a pan until hot.
- Add the cinnamon stick, cardamom pods and bay leaf and fry for 10 seconds or so.
- Add the fresh chilli peppers and fry for a moment and then add the garlic and ginger paste and continue to fry.
- Add the passata, salt and cayenne pepper and continue to fry for a minute or so.
- Add the base sauce, chickpeas and precooked potato and bring up to a simmer and then cook for 5 minutes on high.
- Add the ground cumin and coriander and continue for a further 5 minutes or so until the oil begins to separate at the edges of the pan and the sauce looks thick.
- Add the fresh coriander, stir, and then serve.