Easy Chickpea Curry in 15 Minutes

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This easy chickpea curry, is a vegan recipe that's three of your five-a-day.

It works well as a main course or a simple side dish.

preparation time:

20 minutes

cooking time:

15 Minutes

serves

difficulty:

easy

kitchen tools needed for this recipe

If you don't have any of these tools, click on them to find out what they are!

Chef Knife

Food Processor

Thick Bottomed Pan with a Lid

Spatula

Colander

Ingredients

Fresh Ingredients

1/2 a Green Chilli (seeds removed)

4 Garlic Cloves, peeled

1 Teaspoon of Fresh Ginger

1 Small Onion

Dry Ingredients

1 Teaspoon of Ground Coriander

1 Teaspoon of Ground Cumin

1/2 Teaspoon Turmeric

1 Can of Chopped Tomatoes (400g)

1 Tablespoon of Tomato Puree

1 Teaspoon of Garam Masala

Generous pinch of Salt

1 Tablespoon of Vegetable Oil

1 Can of Chickpeas

Finishing Ingredients

3 sprigs of Fresh Coriander

Serving Suggestion

Serve with Rice and Naan Bread

How to Cook Rice

Method

STEP 1

Chunky chop your fresh ingredients and pop them into a food processor (a blender), and blend it until it is nearly smooth. If you think it is thick and not blending, add a couple of tablespoons of water to help it move.

STEP 2

Add the vegetable oil to a deep, thick bottomed pan, add your blended fresh ingredients, and cook until softened, about 3 - 5 minutes.

STEP 3

Add the ground coriander, ground cumin, turmeric, and stir the mix together. Cook for another 2 minutes. Add both types of tomato (if the tomatoes are too chunky, you can blend them in the food processor too).

STEP 4

Add the salt, and cook for a further 4 minutes.

STEP 5

Drain the chickpeas in a colander. Add the chickpeas and the garam masala, and stir it all together. Put the lid on and cook for a further 5 minutes.

STEP 6

Garnish with chopped coriander, and serve with rice or and/or a naan bread.

CHEFS TIP:

If you feel the curry lacks 'depth' of flavour. you can add some vegetable or chicken stock. Add it slowly, and taste as you go.

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