Chickpea and Courgette Curry
Ingredients
- 1 tin of chickpeas, drained
- 1 tin of chopped tomatoes
- 1 onion, chopped
- 2 cloves of garlic
- 3 tbsp tomato puree
- 1/2 cup coconut milk
- 1 tbsp garam masala
- 1 tbsp ground coriander
- Fresh ginger or 2 tsp
- 1 tbsp cumin
- 1/2 tsp turmeric
- Courgette
- Salt and pepper to taste
Preparation
Fry the onion for a few minutes to soften.
While the onion is cooking, add the chopped tomatoes, ginger, garlic, cumin, ground coriander, coconut milk, turmeric, garam masala, and tomato puree to a blender and blend until liquid.
Add the courgette and chickpeas to the onions and saute for a few more minutes.
Pour in the sauce and bring to a simmer.
Cover and reduce the heat, then simmer gently for 10 minutes, stirring occasionally.
Remove the lid and increase the heat, then simmer for a few minutes until the sauce has thickened.
Serve with rice and naan bread.
Tips
This curry is ideal for using leftovers from previous meals.
Can be served with saag aloo and vegetable samosas for a complete meal.
