World Cuisine

  • 1 tablespoon groundnut oil
  • 4 garlic cloves, crushed
  • 2 teaspoons peeled and finely grated fresh root ginger
  • 1 large onion, coarsely grated
  • 1–2 fresh green chillies, finely sliced
  • 1 teaspoon hot chilli powder
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 3 tablespoons fat-free natural yogurt, plus extra to drizzle
  • 4 tablespoons tomato purée
  • 2 teaspoons garam masala
  • 500 ml (17 fl oz) water
  • 2 teaspoons tamarind paste
  • 2 teaspoons medium curry powder (see page 16)
  • 1 red pepper, cored, deseeded and cubed
  • 2 x 400 g (13 oz) cans chickpeas, rinsed and drained
  • salt
  • chopped coriander leaves, to garnish
  • lemon wedges, to serve

Heat the oil in a large frying pan over a medium heat. Add the garlic, ginger, onion and chillies and stir-fry for 6–8 minutes until the onion is lightly golden. Add the chilli powder, cumin, ground coriander, yogurt, tomato purée and garam masala. Stir-fry for a further 1–2 minutes.

Add the measured water and bring to the boil. Add the tamarind paste, curry powder, red pepper and chickpeas, and bring back to the boil. Season to taste, reduce the heat to low and simmer gently for 25–30 minutes until the sauce is thick and rich.

Divide between 4 small serving bowls, drizzle with extra yogurt and garnish with chopped coriander. Serve with lemon wedges on the side.

Like This? Try These
More on Food