Chickpea Curry not only tastes good, is packed with healthy ingredients. It is quick and easy to make and is even better if made in advance and kept for a day before eating.
What I love about this curry is that it also freezes very well so make a batch and portion up and pop it in the freezer, one thing, though, but omit the fresh coriander garnish until defrosted and ready to serve.
- 3 cloves garlic, finely chopped
- 1½"/4 cm fresh ginger root, peeled and finely chopped
- 2 tsp ground cumin
- 2 tsp ground coriander
- 3 tbsp vegetable oil
- 2 tomatoes, peeled and chopped
- 5 fl oz/ 150ml vegetable stock
- 1 large onion, peeled and finely chopped
- 8 oz/ 225g white mushrooms, sliced
- 1 x 15 oz/ 425g can chickpeas, drained
- 2 oz/50g creamed coconut
- 3 tbsp chopped fresh cilantro/coriander plus extra unchopped for garnish
- 3 oz/ 75g toasted, flaked almonds (optional)
- In a large skillet/frying pan gently fry the garlic, ginger and spices in 1 tbsp of oil. Take care not to burn. Add the chopped tomatoes and the vegetable stock. Bring to a gentle simmer and cook for 2 minutes.
- Blend in a food processor or liquidizer to create a paste. Keep to one side.
- In the same skillet you used before, heat the remaining oil and fry the onions for 3 mins, add the mushrooms and fry for 3 mins more.
- Pour the curry paste over the cooked onions and mushrooms, add the chickpeas and chopped cilantro/coriander. On a gentle heat cook for 15 mins.
- Finally stir in the creamed coconut and almonds if using. Season to taste with salt and pepper.
Serve immediately garnished with fresh cilantro/coriander. Or, cool and refrigerate, or freeze.
Variations on the Basic Chickpea Curry:
Delicious as the basic curry above is, it lends itself to making many changes with the addition of other ingredients.
High on the list is spinach. Adding a good handful of fresh spinach 5 minutes before the end of cooking will allow the spinach to wilt but not overcook it. Stir through before garnishing with the cilantro-coriander.
Tomatoes are also a lovely addition. Take fresh, ripe tomatoes, skin them if you feel you want to otherwise, quarter, then remove the seeds and inner core of the tomato. Chop into chunky pieces and add at the same time as the cilantro/coriander. I prefer this to cooking the tomatoes in the curry as they break up and loose texture as well as flavour.
Chunks of peeled Sweet Potato added whilst cooking the curry add much needed bulk and texture.
Based on a recipe from the Vegetarian Society