6 green cardamom pods
1 tbsp nigella seeds
2 inch piece of cinnamon
2-3 onions
75ml vegetable oil (or ghee if you like a richer flavour)
2 peppers (whichever colours you prefer)
8 tomatoes
2 tbsp coriander seeds
1 tbsp cumin seeds
4-5 cloves garlic
a large piece of ginger (about 2 tbsp)
a large bunch of fresh coriander (about 50g)
1 tsp ground cinnamon
1 tsp paprika
1 tap turmeric
1/2 tsp Cayenne pepper
1 tsp salt
1 tsp sugar
2 large carrots
1 large potato or a few small ones
2 tins chickpeas (or about 400g cooked chickpeas)
1. Heat the oil in a large (preferably heavy bottomed) pan and add the bay leaves cinnamon stick, cardamom pods and nigella seeds. After about 30 seconds when the spices are giving off their aromas add the chopped onions (they should be cut into cubes of 1.5 cm). Fry them gently so that they soften but do not get brown.
Fry then onions gently and do not brown them
2. Chop the peppers to a similar size and add them after about 10 minutes.
3. Meanwhile, to make the curry paste, toast the coriander and cum in seeds in a dry frying pan.
4. Roughly chop the tomatoes and put them in a blender with most of the fresh coriander (save some for garnish), garlic, ginger and the toasted seeds. Blend all of this with a little water until it is very smooth. Try to use as little water as possible.
5. Once the onions and peppers are soft add the blended curry paste and turn up the heat.
6. The paste needs to cook out a little to get rid of the raw garlic and ginger flavours. This will take 5-10 minutes depending on how much water you added. Keep tasting to see when it is ready.
7. Now add the rest of the spices, a teaspoon of salt and sugar, the remaining vegetables and just enough water to cover everything. Boil until the vegetables are tender. I usually pre-cook the carrots as they take longer than everything else.
8. As the vegetables cook the sauce will become thicker. Now add the chickpeas and cook for a further 10 minutes.
Add the chickpeas once the vegetables are almost cooked
9. Check the seasoning, it may need more salt or sugar. Basically the curry is now ready to serve or be reheated. I prefer to make it in the morning or the day before I want to eat it as the flavours develop with time. Garnish with a handful of chopped, fresh coriander.
I love to eat this with an Indian bread, such as a roti (the texture is perfect with chickpeas) and some chutneys and pickles.A creamy raita is a great accompaniment especially if you have made it with a lots of chili.
I have a massive weakness for Indian breads. These Roti are easy to make and perfect for mopping up curry sauce
I hope you have enjoyed this curry recipe. We have some other Asian recipes on the blog including:
This Tomato Chutney spiced with onion seeds
A delicious Cashew Curry
And a fresh Green Chutney – a delicious accompaniment to Indian meals
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