Recipe: Quick Chick Pea (Garbanzo)Curry

[Guest guest]

Quick Chick Pea (Garbanzo)Curry

 

Serves 4

 

45ml/3tbsp vegetable oil

4cm/1 1/2 " fresh root ginger, peeled and finely chopped

10ml/2tsp ground cumin (you could use one of the commercially available

curry pastes

10ml/2tsp ground coriander)

3 cloves garlic, peeled and finely chopped

2 tomatoes, peeled and chopped, or use tinned tomatoes

150ml/5fld oz light stock

2 onions, peeled and chopped

225g/8oz mushrooms, sliced

1x425g/150z can chickpeas (garbanzo beans), drained

75g/3oz toasted, flaked almonds

50g/2oz creamed coconut, grated

45ml/3tbsp fresh coriander, chopped

 

Gently fry the garlic, ginger and spices in 15ml/1tbsp of oil for 2-3

minutes. Add the tomato and stock and cook for a further 1 minute. Blend the

ingredients in a liquidiser or food processor until smooth.

 

In the original pan, fry the onion in the remaining oil for 3 minutes, add

the sliced mushrooms and cook for a further 3 minutes.

 

Pour the curry paste over the onion and mushrooms, and add the drained

chickpeas and most of the coriander. Heat gently for 10 minutes.

 

Stir in the creamed coconut and flaked almonds, reserving a few, and season

to taste. Serve hot, garnished with the remaining coriander and a few

toasted almonds.

 

Serve with rice or cous cous, poppadoms and mango chutney, for a satisfying

Indian supper.

 

 

~Lez~

England

 

 

 

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