All you need for an authentic taste of India is 30 minutes and 5 dollars. This quick and easy curry is super cheap to make and perfect for a warm winter night
Ready in: 30 mins
Serves: 4
Ingredients:
1 bunch shallots, sliced
3 garlic cloves, minced
1 tsp ground chilli
2 tbsp fresh ginger, grated
2 tsp garam masala
1 tsp ground coriander
1 tsp cumin
1 tsp turmeric
1 cinnamon stick
2 cans chickpeas, drained and rinsed
½ cup plain yoghurt
1 400g can diced tomatoes with juices
2 lemons, juiced
Salt and pepper to taste
Method:
Step 1. Heat a splash of olive oil over medium heat and saute the shallots until fragrant, add the garlic, ginger, chili flakes and spices and saute for 30 seconds to 1 minute
Step 2. Add the chickpeas, tomatoes, cinnamon stick, yoghurt and 1/4 cup of water, turn heat to low and simmer at a gentle boil for 15 – 20 minutes, stirring occasionally. Add a little more water if you prefer a saucy chickpea stew. Remove cinnamon stick and stir in the lemon juice
Step 3. Serve with a side of brown rice or naan is perfect
Store: Leftovers can be stored in the refrigerator in an airtight container for up to 5 – 6 days. To keep longer, store in the freezer for up to 2 – 3 months.
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