Fast and easy doesn't mean boring, as shown by this aromatic chickpea curry. Spices, coconut milk and tandoori paste bring plenty of flavour to the table.
- 50 ml vegetable oil or butter
- 1 onion, finely chopped
- 1 tsp ground ginger (or 1 tbsp chopped ginger)
- 2 tsp garlic powder (or 3 garlic cloves, finely chopped)
- 1 tbsp garam masala
- 1 tsp ground turmeric
- 2 tbsp tandoori paste
- 2 tbsp tomato paste
- 400 g can whole peeled tomatoes
- 2 400 g cans chickpeas, drained and rinsed
- 200 ml coconut cream, plus extra to serve
- steamed basmati rice, to serve
- green pickled chillies, sliced to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Heat the oil in a saucepan over medium heat. Add the onion and cook for 3-4 minutes or until softened. Add the ginger and garlic and cook for 1-2 minutes or until fragrant. Add the garam masala and turmeric and cook for a further 30 seconds. Add the tandoori paste and tomato paste and stir for 2-3 minutes or until the oil starts to separate.
- Add the canned tomatoes, chickpeas and 250 ml (1 cup) water and cook for 10-12 minutes or until slightly reduced. Stir through the coconut cream and season to taste.
- Serve with rice, drizzled with a little extra coconut cream and topped with sliced green pickled chillies.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Adam Liaw.