Total Time
35mins
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.

Ingredients Nutrition

Directions

  1. Heat a deep saucepan and add the oil followed by onions mushrooms and garlic.
  2. Fry the mixture till the onions are caramelised.
  3. Then add salt, cumin, coriander, turmeric and red chili powder.
  4. Mix for a minute and add in the chopped tomato.
  5. Cook the sauce until it begins to thicken.
  6. Add 1/4 cup of water and stir.
  7. Add chickpeas and mix.
  8. Mash a few of the chickpeas while cooking.
  9. Cover and simmer for 5 minutes.
  10. Then add grated ginger and garam masala.
  11. Cook for another minute.
  12. Serve over rice.
Most Helpful

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.

Irmgard June 21, 2008

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.

Sackville August 29, 2007

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.

sprue March 28, 2006