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Easy Chickpea Curry

Easy Chickpea Curry

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Prep Time 5 minutes
Cook Time 15 minutes
Course Main Course, Side Dish
Cuisine Indian

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.