Prep 5 mins
Cook 30 mins
Most curry recipes are for four or more. Of course you can halve, quarter or whatever, but this sounded so easy I had to try it.
- 1 (14 ounce) can chickpeas, drained and rinsed
- 1 tablespoon oil
- 1⁄2 lb mushroom, chopped
- 1 onion, chopped
- 1 garlic clove, crushed
- 2 inches fresh ginger, grated
- 1⁄4 teaspoon red chili powder
- 1⁄2 teaspoon cumin powder
- 1⁄4 teaspoon coriander powder
- 1⁄4 teaspoon turmeric
- 1⁄4 teaspoon salt
- 1 tomatoes, chopped
- 1⁄4 teaspoon garam masala
- Heat a deep saucepan and add the oil followed by onions mushrooms and garlic.
- Fry the mixture till the onions are caramelised.
- Then add salt, cumin, coriander, turmeric and red chili powder.
- Mix for a minute and add in the chopped tomato.
- Cook the sauce until it begins to thicken.
- Add 1/4 cup of water and stir.
- Add chickpeas and mix.
- Mash a few of the chickpeas while cooking.
- Cover and simmer for 5 minutes.
- Then add grated ginger and garam masala.
- Cook for another minute.
- Serve over rice.
This is really tasty and so easy to prepare. I made it while the rice cooked and the two were ready at the same time. It was sufficient for my husband and me and I will have enough to take to work for lunch.
What a yummy curry. We used a balti curry powder instead of the cumin, coriander, turmeric and garam masala. Otherwise we followed the directions and then feasted on a vegetarian delight. It fed three of us happily alongside another curry and rice. Thanks for a healthy and easy-to-make dish.
this was fairly easy to make and the flavor was pretty good. it seemed a little bland.. i needed to add more salt. just alone its alright but we found that sticking it in a pita made it a lot better. i also added a small potatoe cubed and i loved that. we found that we could have fed more than two with this dish though, especially if you have rice and pita bread. its a very healthy yummy recipe. thank you.