Tomato Chickpea Curry.
June 12th, 2009
Known as Nana’s Nepalese Curry in our house, this tomato curry is mildly flavoured with ginger and masala and is a quick week night dinner.
Makes two serves.
Ingredients.
- 2 onions finely chopped
- 2 cloves of garlic crushed
- 1 chilli finely chopped
- 1 teaspoon grated fresh ginger
- 1 teaspoon garam masala powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 a cauliflower cut into florets
- 2 tins of crushed tomatoes
- 1 cup frozen peas
- 1 tin of chick peas (drained and rinsed)
- 1 cup of coconut cream
Method.
Heat oil in a large saucepan and saute onion, garlic, chilli and ginger until soft. add spices and saute for another minute.
Add the cauliflower and cook for a minute. Add tomatoes and bring to the boil. reduce heat and simmer for ten minutes.
Put the rice on to cook.
Add peas, chickpeas, coconut milk and leave to simmer for ten minutes.
Serve with rice.