Chickpea Curry

Cooking Time
35
Portions
4

Ingredients

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  • 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