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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 2 |
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Most curry recipes are for four or more. Of course you can halve, quarter or whatever, but this sounded so easy I had to try it. Ingredients:
1 (14 ounce) can chickpeas, drained and rinsed |
1 tablespoon oil |
1/2 lb mushroom, chopped |
1 onion, chopped |
1 garlic clove, crushed |
2 inches fresh ginger, grated |
1/4 teaspoon red chili powder |
1/2 teaspoon cumin powder |
1/4 teaspoon coriander powder |
1/4 teaspoon turmeric |
1/4 teaspoon salt |
1 tomato, chopped |
1/4 teaspoon garam masala |
Directions:
1. Heat a deep saucepan and add the oil followed by onions mushrooms and garlic.
2. Fry the mixture till the onions are caramelised.
3. Then add salt, cumin, coriander, turmeric and red chili powder.
4. Mix for a minute and add in the chopped tomato.
5. Cook the sauce until it begins to thicken.
6. Add 1/4 cup of water and stir.
7. Add chickpeas and mix.
8. Mash a few of the chickpeas while cooking.
9. Cover and simmer for 5 minutes.
10. Then add grated ginger and garam masala.
11. Cook for another minute.
12. Serve over rice.
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