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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Doubles nicely and tastes even better next day. Keeps in fridge 2 days or frozen 1 month. Great for potluck-bring it in a slow cooker. Serve over basmanti rice with mango chutney and warm naan. Yumm-m! Ingredients:
1 tablespoon oil |
1 onion, chopped |
2 garlic cloves, minced |
1 tablespoon madras curry powder (i used very generous spoon of pataks' madras curry paste) |
2 teaspoons chopped gingerroot (generous) |
1/2 teaspoon salt (scant) |
1 (398 ml) can diced tomatoes |
1 (540 ml) can chickpeas, drained and rinsed |
1/2 cup water |
1 tablespoon fresh squeezed lime juice |
1 1/2 teaspoons honey |
2 tablespoons chopped fresh cilantro (very generous) |
Directions:
1. Heat oil and sauté onion & garlic 5 minutes or until softened.
2. Add curry, ginger & salt. Stir a few seconds till fragrant-don’t scorch!
3. Add tomatoes, bring to boil. Simmer 5 minutes till sauce thickens slightly.
4. Add chickpeas, water, lime & honey and simmer 10 minutes. Add a bit more water if sauce gets too thick.
5. Stir in cilantro and serve.
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