This is literally the easiest and quickest curry I have ever made…and it is delicious.
You will need:
2 Tablespoons vegetable oil
2 onions minced/grated/chopped very finely
2 cloves garlic, minced or chopped finely
2 teaspoons of fresh ginger root, finely chopped
6 whole cloves
2 cinnamon quills or 1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon ground coriander
salt (to taste)
1 teaspoon cayenne pepper
1 teaspoon ground turmeric
2 tins of chickpeas
1/2 tin coconut milk/cream (optional)
1 cup chopped fresh coriander
This is how:
- Heat the oil in a large frying pan over a medium heat. Fry the onions until soft and translucent.
- Add the garlic, cloves, cinnamon, cumin, ground coriander, cayenne pepper, and turmeric and fry over a medium heat for a minute or two, stirring constantly. Add the chickpeas, their liquid and the coconut cream (optional). Stir well and simmer until heated through. Taste and add salt if necessary.
- Remove the curry from the heat and stir in the fresh coriander leaves just before serving. I didn’t have any fresh coriander and the curry was still delicious.
Enjoy!
xxx
The original recipe, before I tweaked it a little, is from Aminah A. Rahman (www.allrecipes.com)
