5. Chickpea Curry

• January
• 28

5:50 am Curry Dish, Home Cooking, Quick n' Easy, Vegetarian

I tried making this dish because I wanted to try making my own nan bread. I would put up the recipe for the nan bread after I am done putting this one up.

I was pleasantly surprised at how this one turns out to be. I gobbled up most of it because the husband was not that keen to try this curry. But his lost, not mine

CHICKPEA CURRYIngredients

• 1 TB sunflower oil
• 2 garlic cloves, crushed
• 1 tsp finely grated ginger
• 2 TB curry powder
• 1 can chopped tomatoes in can
• 1 TB brown sugar
• 2 cans chickpeas in water, drained
• salt to taste
• Yogurt to drizzle

Method

1. Heat the oil on high in a large nonstick pan. Then saute garlic and ginger till fragrant, for about 40 seconds. Then add the curry powder, turn the heat on medium. Then saute for another minute or so before adding the can of chopped tomatoes and the brown sugar.
2. Bring the mixture to a boil, and then continue to cook on medium heat for another 10 minutes.
3. Then add in the chickpeas, stir to mix with the sauces. Cook on low, covered for 5 minutes, then season with salt. Stir, then take off heat.
4. Drizzle with yogurt before serving

The recipe was taken from an Indian cookery book that I borrowed from the library. I had the recipe saved into our old computer, and the drive crash. So there goes the source for this one and the nan bread.