About this recipe:Fantastic Indian vegetarian curry recipe that I got from my mum. This is great with Indian bread (parathas, naan) or with rice. This is my husband's favourite!
2 tomatoes, diced
1 onion, chopped
1 (2.5cm) piece fresh root ginger, peeled and roughly chopped
1 tablespoon rice flour
1 tablespoon olive oil
1 teaspoon cumin seeds
2 (400g) tins chickpeas, rinsed and drained
1 teaspoon curry powder
1 teaspoon salt
1 teaspoon chopped fresh coriander
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Method Prep:10min › Cook:10min › Ready in:20min
Combine the tomatoes, about half the onion, the ginger and rice flour in a blender; blend into a paste.
Heat the oil and cumin seeds in a large frying pan over medium-high heat until the cumin swells and turns golden brown. Cook the remaining onion in the hot oil for about 3 minutes. Stir the blended tomato mixture, chickpeas, curry powder and salt into the onions; cover and cook until hot, about 5 minutes. Garnish with the coriander to serve.