About this recipe:This Indian vegetarian curry features a healthy mixture of chickpeas, tomatoes, chilli pepper, onion and spices. Both carnivores and vegetarians will enjoy this meal!
1 onion, chopped
1 tomato, chopped
1 (2cm) piece fresh ginger, peeled and chopped
4 cloves garlic, chopped, or more to taste
1 green chilli pepper, seeded and chopped (optional)
3 tablespoons olive oil
2 bay leaves, or more to taste
1 teaspoon chilli powder
1 teaspoon ground coriander
1 teaspoon garam masala
1/2 teaspoon ground turmeric
1 pinch salt to taste
water as needed
1 (400g) tin chickpeas
1 teaspoon fresh coriander leaves, for garnish, or more to taste
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:15min › Ready in:30min
Grind onion, tomato, ginger, garlic and chilli pepper together in a food processor into a paste.
Heat olive oil in a large pan over medium heat. Fry bay leaves in hot oil until fragrant, about 30 seconds. Pour the paste into the pan and cook until the oil begins to separate from the mixture and is golden brown in colour, 2 to 3 minutes. Season the mixture with chilli powder, coriander powder, gram masala, turmeric and salt; cook and stir until very hot, 2 to 3 minutes.
Stir enough water into the mixture to get a thick sauce; bring to the boil and stir chickpeas into the sauce. Reduce heat to medium and cook until the chickpeas are heated through, 5 to 7 minutes. Garnish with fresh coriander.