Using my Indian Style Curry Paste, this is an easy dish to make. It requires a good amount of time to cook, but it requires little of your attention once it is in the pot. Great if you want to cook while also chatting to your family or catching up with chores.
Add uncooked chickpeas to a large bowl, and cover with lots of water. Set aside to soak for at least 6 hours. Overnight is good.
Add the onion to a large, non-stick saute pan. Cook on medium heat, moving constantly until they are softened.
When the onions are nearly cooked, push them to one side of the pan. Add the cumin and mustard seeds. Do not stir them into the onions. Cook until they become fragrant, then stir them into the onions.
Add the curry paste. Cook and stir constantly until it becomes much thicker. It will stick to the pan. Don't worry about this, just make sure it doesn't burn.
When the curry paste is well cooked and fragrant, add the tomatoes, and 1/2 can of water per can, using the water to swish around the tin and get all the tomatoes out of the can. Stir through quickly and make sure all the paste from the bottom of the pan is integrated into the sauce.
Drain the water from the soaking chickpeas, and discard. Add the chickpeas to the tomato sauce. Stir so all the chickpeas are covered in sauce. Turn the heat to low and cover pan. Simmer the curry, stirring from time to time until the sauce has thickened and the chickpeas are tender.
Serve with brown basmati rice. Garnish with coriander leaves, if desired.
0 servings
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