Putting a perfect Indian curry on the table? That really doesn't mean you have to spend hours in the kitchen. This vegetarian chickpea curry from The Curry Guy is ready in half an hour.
Ingredients
Preparation time 15 minutes, preparation time 15 minutes
- 4 tbsp canola oil
- 1 tsp cumin seeds
- ½ tl ajowan seed (toko)
- 4 green cardamom pods, bruised
- Cinnamon stick
- 2 red onions, roughly chopped
- 2 tbsp garlic-ginger paste (see previous recipe)
- 1 tsp chili powder
- ½ tsp turmeric
- 2 tsp ground cumin
- tsp coriander powder
- 3 tomatoes, diced
- 3 cans of chickpeas of 400 g each, drained.
To go with it:
- ½ tl garam masala
- coriander, finely chopped
- juice of 1 lemon
- finely chopped chili peppers
- ginger root, julienne
Preparation
- Heat the oil in a wok or frying pan over medium heat. Stir in the cumin seeds, ajowan seeds, cardamom pods and cinnamon stick. Fry for about 30 seconds, then add the onion and fry it for about 5 minutes until soft and light brown.
- Toss in the garlic-ginger paste and cook for 30 seconds. Then add chili powder, turmeric powder, cumin powder, coriander powder and diced tomatoes. Stir well and add the chickpeas. Add some water if you want a little more sauce. Let it simmer for 5 minutes and season with salt.
- Garnish with garam masala and chopped coriander. Sprinkle with lemon juice and serve with chopped chili peppers and ginger root if desired.
You can find more vegetarian curry dishes in the February issue of Santé.
Recipe and image:The curry guy veggie – More than 100 vegetarian curries and other dishes from Indian cuisine.
