This dish makes the prefect addition to your Curry Night. Its spicy but creamy, with a few crunchy cumin seeds to give you an extra punch of spice when you least expect it.
Top it with some Growing Underground* Coriander micro herbs and you are guaranteed to knock the socks off your guests.
1x pack of Growing Underground* Coriander micro herbs
1 onion, diced
1 thumb ginger, grated
3 cloves garlic, minced
1/2 green chilli, chopped
1 tsp cumin seeds
1 tbsp ground coriander
2 tbsp ground cumin
1 tbsp garam masala
1 tsp turmeric
2 cardamon pods, lightly crushed
2x 400g can of cooked chickpeas
4 tbsp tomato puree
Chicken stock cube
400g can of chopped tinned tomatoes
400g can of coconut milk
Salt and pepper
- Heat the oil in a pan and add the onion and chilli, slowly fry until the onion is translucent (but not brown)
- Add the garlic, ginger, cumin, ground coriander, ground cumin, garam masala, turmeric and cardamon pods. Add a little more oil if the spice paste is too dry and fry for 2/3 minutes
- Add a tablespoon of water to the spice mix, followed by a handful of chopped Growing Underground* Coriander micro herbs, the tinned tomatoes and the stock cube. Refill the tin with 400ml water and add this to the spice paste
- Add the chickpeas and simmer until the sauce thickens. I tend to cook the chickpeas until they soften a little more, but this is totally up to you. At this point you can add the coconut milk and serve, or like me you could put the curry in the oven for an hour at 180C to let it thicken up
- Remove the curry from the oven, season with salt, pepper, a squeeze of lemon and serve with a generous helping of Growing Underground* Coriander micro herbs and enjoy!
If you’re looking for some seriously great herbs to liven up any dish, make sure you check out Growing Underground*. They’re a Clapham based sustainable farming company that specialises in growing micro greens and salad in the old tube tunnels below Clapham High Street. Their range is available from M&S, Ocado, Wholefoods, Farmdrop and Waitrose.
*The products for this post were gifted to In Defence of Carbs by Growing Underground.