INGREDIENTS:
1 can of rinsed chickpeas
2 cups vegetable stock
2 tablespoons olive oil
1 red onion
2 tomatoes
1/4 cup of coriander leaves and more for garnish
2 garlic cloves
1/2 inch piece of ginger
1/2 teaspoon cumin seeds
1 teaspoon indian curry powder
1/4 cup of coriander leaves and more for garnish
1/4 teaspoon of chilli flakes (or to your preferred level of spiciness)
Salt to taste
METHOD:
Chop the red onion, tomatoes, garlic, ginger and coriander leaves in a food processor.
In a saucepan, heat the olive oil and let the cumin seeds fry for about 20 seconds. Add in the onion, tomato, ginger garlic, coriander leaves mixture.
Cook for about 6 minutes until the water/liquid is evaporated and the mixture has become soft.
Add in the curry powder, chilli flakes and salt and saute for about a minute.
Add in and stir the chickpeas and vegetable stock, and bring to boil.
Reduce the heat and simmer for 10 minutes until the water has been absorbed and the consistency of the curry sauce has thickened.
Remove from the heat.
Dilute the consistency of the Village Dairy Indian Dahi Pot Set Natural Yoghurt with about 2 tablespoons of water and slowly mix into the curry, while stirring continuously to prevent the yoghurt from curdling.
Transfer to a serving bowl and garnish with chopped coriander leaves. Serving tip: Try this delicious curry with some basmati rice!