Chickpea Curry

Cooking Time
35 Minutes

Portions
4

Ingredients

Increase Portion Size

• g Onion (diced)
•   tsp Garlic Puree
• g cm Ginger (grated)
• ml Country Range Olive-Pomace Oil
•   tsp Country Range Whole Cumin Seeds
•   tbsp Country Range Ground Turmeric
•   tbsp Country Range Garam Masala
•   tbsp Country Range ground Coriander pinch Country Range White Pepper
•   tsp Country Range crushed Chillies
• g Green Chilli (sliced)
•   tbsp Madras Paste
• g Country Range Chopped Tomatoes
• g Country Range Chickpeas in Water
• g Medium Sized Potatoes (diced)
•   tbsp Country Range Tomato Paste
• g Bag of Spinach
• g bunch Fresh Coriander
•   tbsp Country Range Mango Chutney
•   tsp Salt

• 1

  Step 1

  Fry off the onion, garlic and ginger in a little oil
• 2

  Step 2

  Add the madras paste, crushed chillies, turmeric, white pepper, ground coriander and cumin seeds
• 3

  Step 3

  Add the chickpeas, chopped tomatoes, tomato paste and potatoes
• 4

  Step 4

  Simmer for 30 minutes
• 5

  Step 5

  Add the mango chutney, spinach, fresh coriander and salt
• 6

  Step 6

  Serve with basmati rice and a naan bread

Ingredients

• 1 g Onion (diced)
• 2 tsp Garlic Puree
• 2 g cm Ginger (grated)
• 25 ml Country Range Olive-Pomace Oil
• 2 tsp Country Range Whole Cumin Seeds
• 1 tbsp Country Range Ground Turmeric
• 1 tbsp Country Range Garam Masala
• 1 tbsp Country Range ground Coriander pinch Country Range White Pepper
• 1 tsp Country Range crushed Chillies
• 1 g Green Chilli (sliced)
• 1 tbsp Madras Paste
• 400 g Country Range Chopped Tomatoes
• 800 g Country Range Chickpeas in Water
• 4 g Medium Sized Potatoes (diced)
• 2 tbsp Country Range Tomato Paste
• 1 g Bag of Spinach
• 1 g bunch Fresh Coriander
• 2 tbsp Country Range Mango Chutney
• 1 tsp Salt