About this recipe:A delicious vegan Indian curry made from chickpeas. A spice mix is fried until fragrant, before adding chickpeas and tomatoes and simmering until thick. Serve with basmati rice and/or naan bread.
2 tablespoons vegetable oil
1 teaspoon ground cumin
1/2 teaspoon chilli powder
1-2 Scotch bonnet chillies, seeded and chopped or to taste
2 large onions, chopped
2 (400g) tins chickpeas, drained
3 tablespoons lemon juice
salt to taste
3 tablespoons finely chopped fresh root ginger
2 large tomatoes, chopped
4 tablespoons chopped fresh coriander, for garnish
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Method Prep:15min › Cook:25min › Ready in:40min
Heat the vegetable oil in a large saucepan over medium heat. Stir in the cumin and chilli powder and cook for a few seconds until the spices are fragrant. Add the Scotch bonnets, onions, chickpeas, lemon juice and water; season to taste with salt. Bring to the boil over high heat, then reduce heat to medium-low and simmer until the vegetables are tender and most of the liquid has evaporated, about 15 minutes. Sprinkle with ginger, tomatoes and coriander to serve.