Ingredients
- 2 tablespoons oil
- 1 cup onion, sliced
- 2 cloves garlic, crushed
- 1 tablespoon ginger, grated
- 1 red bird chili, finely chopped
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon garam masala
- 1 can (15 ounces) tomatoes, crushed
- 1 can (15 ounces) chickpeas, drained
- 1 can (15 ounces)coconut milk
- 2 cups tomatoes, quartered
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons fresh cilantro, minced
How to Make
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Step 1: Mix spices ahead of time
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Step 2: Heat the oil in a large frying pan over a medium heat.
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Step 3: Cook the onions for 5 minutes, or until starting to turn golden.
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Step 4: Add in the garlic, ginger and chili and cook for 1 minute, or until fragrant.
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Step 5: Mix in the dry spices( do these to your taste ,they used a teaspoon) and continue to cook for 2 minutes to release their oils.
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Step 6: Pour in the canned tomatoes and chickpeas then bring up to a simmer.
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Step 7: Cook for 6 minutes then add in the coconut milk and season with a pinch of salt and pepper to taste.
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Step 8: Simmer for a further 8 minutes or until the sauce has thickened slightly.
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Step 9: Lastly add in the quartered tomatoes of 2 tomatoes,(cut in 8ths if to big you want edible) and warm through.
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Step 10: Remove from the heat and squeeze in the lemon juice.
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Step 11: Serve the curry with cilantro over rice
We hope you enjoy this recipe!
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