- Recipes
- Quick Chickpea Curry
Ingredients
- 3 tbsp vegetable oil
- 3 cloves garlic , peeled and finely chopped
- 4 cm fresh root ginger, peeled and finely chopped
- 2 tsp ground cumin, (alternatively, use a commercial curry paste)
- 2 tsp ground coriander
- 2 tomatoes, peeled and chopped
- 150ml light vegetarian stock
- 2 onions, peeled and chopped
- 225g mushrooms , sliced
- 1 tin chickpeas, drained
- 50g creamed coconut, grated
- 3 tbsp fresh coriander, chopped
Method
Step 1
Gently fry the garlic, ginger and spices in 1 tablespoon of oil for 2 to 3 minutes. Add the tomatoes and stock and cook for a further 1 minute.
Step 2
Blend the ingredients in a liquidiser or food processor until smooth.
Step 3
In the original pan, fry the onion in the remaining oil for 3 minutes, add the sliced mushrooms and cook for a further 3 minutes.
Step 4
Pour the curry paste over the onion and mushrooms, and add the drained chickpeas and most of the coriander. Heat gently for 10 minutes.
Step 5
Stir in the creamed coconut and flaked almonds, reserving a few, and season to taste.
Step 6
Serve hot, garnished with the remaining coriander and a few toasted almonds. Serve with rice or cous cous, poppadoms and mango chutney, for a satisfying Indian supper.
Shop the ingredients
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On OfferValue
Ocado Brown Onions 3 per pack
3 per pack£1.10
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Value
Ocado Flat Mushrooms (min 3) 250g
250g£1.25
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Other
Ocado Chickpeas in Water 400g
400g55p
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Ocado Ground Cumin 41g
41g90p
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Ocado Ground Coriander 36g
36g90p
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