Another post in my new Recipes category. This curry is a particular favourite as it is low fat, filling and INCREDIBLY tasty. Being an ardent carnivore, I struggled with the concept of a curry without meat at first, but it’s probably my favourite now!
Start with a large saucepan and heat a couple of tablespoons of oil. I favour groundnut (not for the peanut allergic though!) but any relatively flavourless vegetable oil should be fine. Once that is hot, put in a tablespoon of turmeric and a teaspoon of ground cumin and swill the oil round for 20 seconds or so to mix it all together. Put in a couple of finely chopped cloves of garlic and about three or four onions (sliced). Fry that until they have all gone soft.
At this point, chuck in a can of chickpeas (drained and rinsed) and a whole sliced cayenne chilli pepper. You can add more or less depending on your taste-I often like to add a sliced birdseye chilli too as I’m partial to the more firey food. A quick stir round to mix it all together then I put in a teaspoon of garam masala and a pouch of passata (sieved tomatoes). The budget one is fine as I can discern no difference between that and the one that is twice the price, apart from the packaging. I did try it with tinned tomatoes once to add a bit of texture but it was way too sweet then. Give that a stir then leave it on a low heat uncovered to reduce down. You may find a mesh splash-guard over the top of the saucepan helpful as boiling passata is particularly messy…
After it has thickened a bit and tomato is no longer the dominant taste, i.e. it tastes like curry, stir in a handful (about 30 g) of chopped fresh coriander and some (about twice the size of your thumb) grated or thinly sliced (matchstick size) fresh ginger. The grating is easier but sliced ginger seems to keep its flavour better in the mixture.
Serve with basmati rice or naan bread immediately.