So satisfying! This recipe makes a big batch, making it perfect for dinner and a couple of lunches too.
- Prep Time10 Minutes
- Cook Time60 Minutes
- Ready In Time70 Minutes
Ingredients
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1 tbsp canola oil
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One large onion, diced
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Thumb-sized knob of ginger, peeled and finely diced
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1 or 2 cloves of garlic, minced
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tumeric
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28 oz can of diced tomatoes
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2 tbsp ground coriander
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2 x 14 oz cans of chickpeas
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2 tbsp lemon juice
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2 tbsp garam masala
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Pataks Mild Curry Paste (to taste)
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Cilantro
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Directions
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Heat oil in a large pot and add onion. Add ginger and garlic. Add enough turmeric to thoroughly coat.
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Cook until onion is softened.
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Add diced tomatoes (with juice drained) as well as the ground coriander. Cook on medium for 7-8 minutes.
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Drain and rinse the canned chickpeas and add to the pot. Add two spoonfuls of the curry paste (or to taste). Cook for about 20-30 minutes and then add a cup of water. Cook for another 20-30 minutes. Add more water as desired. Remove from heat.
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Add lemon juice, gram masala. Garnish with cilantro.
Notes & Tips
Notes & Tips:
Best served with basmati rice.