Ingredients

The following ingredients have 4 Servings
  • 2 tbsp / 30 ml oil, for example coconut oil
  • 1 large-medium onion, finely sliced
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 2 tsp garam masala, divided
  • ¼ tsp ground turmeric
  • ½ tsp amchoor / dried mango powder (or squeeze of lemon at the end)
  • ¼ tsp ground black pepper
  • ½ tsp chilli powder (I used Kashmiri chilli for colour), adjust to taste
  • 3 large garlic cloves, finely chopped
  • 3 tsp finely grated ginger
  • 5 dry or fresh curry leaves
  • 1 tsp salt, more to taste
  • 2 x 400g / 14 oz tins quality plum tomatoes*, crushed so they cook quicker
  • 4 cups cooked chickpeas
  • 1 tsp date syrup, shop-bought or homemade or sugar (optional)
  • cooked rice or a vegan naan, to serve
  • fresh coriander, to serve

Instruction

  • Heat up the oil in a heavy bottom pot. Add chopped onion and fry on low heat until almost translucent, stirring frequently.
  • While the onions are cooking, put all of the dry spices required in a small bowl, apart from ½ tsp of garam masala, which gets added to the curry at the very end.
  • Add chopped garlic, grated ginger and curry leaves. Keep on stirring gently until the onion is translucent, garlic softens and they both release their aroma.
  • Add ground spices to the onion / garlic / ginger mixture and stir them around well. Fry them off gently (on a very low heat) for a minute or two stirring the whole time, as they burn easily.
  • Add tinned tomatoes, chickpeas, salt and about 2 cans / tins worth of water. Let the stew simmer gently for about 45-60 minutes for the sauce to thicken. I keep the lid on for the first 30 minutes so that the tomatoes have a chance to soften before I start thickening the curry (by taking the lid off).
  • Stir in ½ tsp garam masala and a squeeze of lemon juice if you didn't use mango powder.
  • Taste and adjust the seasoning to your liking - I felt that a teaspoon of sweetness (I used homemade date syrup) was necessary. As in most cases, this curry tastes best the next day. Serve with some rice or a vegan naan, and with heaps of fresh coriander on top. Although it's by no means traditional, I like to scatter toasted almond flakes on top for a bit of crunch.