Name: Chickpea Curry with Tamarind, Ginger & Chilli
Prep time: 15 min
Cook time: 45 min
Yield: 4
Ingredients: 3 tbsp vegetable oil; 100g onions, finely chopped; 2 x 400g tins of chickpeas, drained and rinsed; 115g potato, peeled and roughly chopped; ½ tsp kashmiri chilli powder; 1 heaped tsp coarsely crushed fennel seeds; 1 tsp ground turmeric; 400ml water; 2.5cm piece of fresh ginger root, cut into thin matchsticks; 2 tbsp roughly chopped coriander leaves; 3 tbsp tamarind chutney, plus extra to serve; Sliced red onions, to serve; Salt; FOR THE GARAM MASALA; 1 tsp coriander seeds; ½ tsp cumin seeds; 1 dried bay leaf; 4 green cardamom pods; 5mm cinnamon stick

VMG Recipes