This was the first curry I made, I still have fond memories of cooking this at 2am after a night out with friend, to fill a hunger hole. Its very quick to make but packs a tasty punch, you can also add other vegetables such as potatoes. Give it a go and let me know the results…
Ingredients
- 1 tbsp Sunflower Oil
- 1 tsp Black Mustard Seeds
- 1 tsp Jira seeds
- 2 Small Sticks of cinnamon
- 2 medium Green Chillies Chopped finely
- 1 Small block Ginger
- 1 Tin Chickpeas Remember to drain and wash the chickpeas
- 1 tsp Salt Add more if you need to
- 2 tsp Turmeric
- 1 handful fresh Coriander Chopped finely
- 2 tsp Jira and coriander powder
- 6 medium Tomatoes
- 1/4 cup Water
- 1/2 medium Lemon
Instructions
- On high heat.. Heat oil in a pan and then add jira and mustard seeds when the seeds start to pop turn down the heat
- Add ginger, chillies and cinnamon and stir for 5 minutes
- Wash and drain chickpeas and add to pan
- Add 1 tsp salt 2 tsp turmeric 2 tsp jira and coriander powder stir for 5 minutes
- Grind tomatoes and coriander till they are a paste and add to chickpeas and stir
- Add 1/4 cup of water and turn up the heat and stir and cook for a further 5 minutes till the curry becomes thick.
- Add lemon juice and serve with nan, chapatis or wraps
