This recipe has become one of my favourite weeknight meals. The blended base keeps preparation easy and is versatile for spice variations. The final addition of fresh lemon juice brings a nice tang and freshness to the dish.
Easy Chickpea Curry
Ingredients
1 can of tomatoes
2 red onions
4 cloves of garlic
0.5 inch ginger
2 – 3 fresh chilies
Vegetable stock cube or broth
2 tbsp coconut oil
Mustard seeds
Ground cumin
Ground coriander
Turmeric powder
Garam masala
2 cans of chickpeas
Fresh lemon or lemon juice
Directions
- First blend tomatoes, onion, garlic, ginger and chilies until smooth. Set aside.
- Prepare 2 cups of vegetable broth by stirring a stock cube into boiling water and keep aside.
- On medium-high heat, add coconut oil to the pot.
- Once coconut oil is melted and hot, add mustard seeds and let “pop”.
- Reduce heat to low and add the blended mixture (careful of spatter). Stir and let mixture cook for a few minutes.
- Next, add chickpeas to the pot and stir until well coated.
- Mix in one teaspoon each of cumin, coriander, turmeric, and garam masala to the pot.
- Stir in broth and let simmer until desired consistency.
- Finally add the juice of half a lemon to the curry and salt to taste.
