John Myers
Indian Chickpea Curry
The perfect indian chickpea curry recipe with a picture and simple step-by-step instructions.
- 1 Can Chickpeas
- 1 Clove of garlic
- 250 g Date tomatoes
- 1 tbsp Oil
- 1 tbsp Yellow curry paste
- 400 ml Vegetable broth
- 200 ml Cream
- 1 tbsp Honey liquid
- 300 g Carrots
- 1 bunch Spring onions fresh
- 50 g Cashew nuts
- 1 bunch Fresh coriander
- 2 Limes fresh
- Salt and pepper
- Peel the carrots and cut into thin slices. Cut the tomatoes into large pieces. Finely chop the garlic cloves (mine was soaked in olive oil and mint). Wash and clean the spring onions, cut diagonally into pieces Pluck the coriander leaves from the stalks and roughly chop them. Wash the chickpeas in a colander and drain.
- Heat the oil in a large saucepan and sauté the garlic in it. Add tomatoes, carrots, chickpeas and curry paste. Simmer everything while stirring for about 2 minutes. Pour in the stock and cream. Bring the curry to the boil and simmer for 10 minutes over a low heat. Season with salt, pepper and honey.
- Add the spring onions 5 minutes before the end of cooking. Toast the nuts in a pan without fat, remove.
- Season the curry with lime juice, sprinkle with cashews and coriander and serve.
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