This is an absolutely simple and yet utterly delicious vegetarian curry that can be easily tempered to suit your spice and heat threshold, while the fresh mint and coriander combination creates a taste that brings you back time and time again.
The added bonus is that this uncomplicated marriage of fresh herbs and tomatoes also wins votes with both adults and children alike, and what’s even more appealing is that it takes very little time to prepare and cook too.
Ingredients (Serves 4)
4 Tbsps of Olive Oil
2 400g Tins of Chickpeas (Drained and Rinsed)
2 Medium Onions (Finely Chopped)
4 Garlic Cloves (Peeled and Grated)
Tbsp Ground Coriander
Tbsp Ground Cumin
Tsp Ground Turmeric
Tsp Garam Masala
4 Whole Vine Tomatoes (Chopped)
Medium Green or Red Chilli (Seeded and Finely Chopped)
25g Pack of Fresh Coriander (Finely Chopped)
Tbsp Fresh Mint (Finely Chopped)
Salt and Freshly Ground Pepper to Taste
How to Cook
1. Heat the oil in a non-stick chef pan (or similar), add the chopped onions and garlic, and stir-fry them until the onions are lightly browned.
2. Add the chopped chilli, cumin, ground coriander, turmeric, paprika and garam masala, and stir well to coat everything.
3. Add the chickpeas, chopped tomatoes, fresh coriander, fresh mint and salt and pepper, bring to the boil, and simmer uncovered for 15-20 minutes, or until the sauce has thickened, and then serve.
This healthy and incredibly tasty dish goes brilliantly with any rice, however a simple plain basmati rice will easily suffice, and you could also have some nice warmed chapatis and freshly sliced cucumber if preferred.