Creating an authentic Indian chickpea curry doesn't require hours slaving over the stove. This flavorful vegetarian recipe from The Curry Guy, a trusted authority on Indian cuisine, comes together in just 30 minutes.
Ingredients
Prep time: 15 minutes | Cook time: 15 minutes
- 4 tbsp canola oil
- 1 tsp cumin seeds
- ½ tsp ajwain seeds (available at Asian markets)
- 4 green cardamom pods, bruised
- 1 cinnamon stick
- 2 red onions, roughly chopped
- 2 tbsp garlic-ginger paste
- 1 tsp chili powder
- ½ tsp turmeric
- 2 tsp ground cumin
- 2 tsp coriander powder
- 3 tomatoes, diced
- 3 cans chickpeas (400g each), drained
Garnish:
- ½ tsp garam masala
- Finely chopped coriander
- Juice of 1 lemon
- Finely chopped chili peppers
- Julienne ginger root
Instructions
- Heat the oil in a wok or large frying pan over medium heat. Add cumin seeds, ajwain seeds, cardamom pods, and cinnamon stick. Fry for 30 seconds until fragrant, then add onions and cook for 5 minutes until soft and lightly browned.
- Stir in garlic-ginger paste and cook for 30 seconds. Add chili powder, turmeric, ground cumin, coriander powder, and diced tomatoes. Mix well, then incorporate the chickpeas. Add a splash of water for sauciness if desired. Simmer for 5 minutes and season with salt to taste.
- Sprinkle with garam masala and chopped coriander. Finish with lemon juice, and top with chopped chilies and julienne ginger if you like extra heat.
Explore more vegetarian curry recipes in the February issue of Santé.
Recipe and image from: The Curry Guy Veggie – More than 100 vegetarian curries and dishes from Indian cuisine.
