2 teaspoons peeled and finely grated fresh root ginger
1 large onion, coarsely grated
1–2 green chillies, finely sliced
1 teaspoon hot chilli powder
1 tablespoon ground cumin
1 tablespoon ground coriander
3 tablespoons natural yogurt, plus extra, whisked, to serve
2 teaspoons garam masala
500 ml (17 fl oz) water
2 teaspoons tamarind paste
2 teaspoons medium or hot curry powder
2 x 400 g (13 oz) cans chickpeas, rinsed and drained
chopped coriander leaves, to garnish
lemon wedges, to serve (optional)
Heat the oil in a large heavy-based frying pan, add the garlic, ginger, onion and green chillies and cook over a medium heat, stirring occasionally, for 5–6 minutes until the onion is lightly golden. Add the chilli powder, cumin, ground coriander, yogurt and garam masala and cook for a further 1–2 minutes.
Stir in the measurement water and bring to the boil. Add the tamarind paste, curry powder and chickpeas and bring back to the boil, then reduce the heat to medium and cook, uncovered, for 15–20 minutes or until the sauce is thickened.
Ladle into warm bowls, drizzle with extra whisked yogurt and scatter with chopped coriander. Serve with lemon wedges for squeezing over, if liked.