Thursday, 12 April 2012

Chick Pea Curry

  • Preparation Time

    Less than 30 min

    Cooking Time

    10 to 30 min

    Serves 2 - 4


    1 Table spoon Olive oil
  • 1 to 2 onions (preferably red), chopped
    1 Red Pepper, Chopped
    garlic clove, crushed
    ¼ Table spoon salt
  • 1 Teas spoon of butter
  • ½ Tea Spoon cumin powder
  • ¼ Tea Spoon coriander powder
  • ¼ Tea Spoon turmeric powder
  • 1 -  2 Fresh chillies depending on the strength of them, chopped
    1 Table Spoon of chutney
  • 5 Table Spoons of plain yoghurt
  • 1 x 400g can chickpeas, drained and rinsed
  • pinch of garam masala
  • Pita breads or plain basmati rice, to serve
    Coriander to serve


    Start by frying the chopped red pepper and the onion on a medium heat.

    Once the onions appear glassy add the Garlic (If you are a fan of garlic you can get away with adding a extra clove)

    I like to add a small amount of butter at this point to create a moisture to fry the spices in but you can get away with not. Now add all the spices. Stir for one minute to release the flavours.

    Now add the yoghurt to create the sauce. I use about 5 table spoons but you can use more or less depending on how thick and how strong you like you sauce.

    Now that you have your sauce you can add you chickpeas. I quite like to mash a few of the chick peas to thicken the sauce. Cover and allow to simmer for 5 min.

    Add the Garam masala for colour.

    Serve with Basmati Rice and Coriander or in a Pita if you prefer.

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