Ingredients • 1 tbsp vegetable oil • 1 onion, finely sliced • 3 garlic cloves, crushed • 1 inch piece ginger, grated • 2 tsp curry powder • 1 tsp ground cumin • 1 tsp ground coriander • 1 tsp turmeric • 1–2 tsp chilli powder (to taste) • 1 tsp garam masala • 2 tbsp tomato purée • 1 x 400g tin chopped tomatoes • 1 x 400g tin @boldbeanco chickpeas, drained and rinsed • 1 red pepper, sliced • 100ml vegetable stock (or water) • 1 tbsp white wine vinegar or apple cider vinegar • Small handful fresh coriander, chopped • Salt & pepper, to taste • Squeeze of lemon juice (optional)
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Method Heat oil in a large pan over medium heat. Add onion and cook for 5–6 minutes until soft and golden. Stir in garlic and ginger and cook for 1 minute until fragrant. Mix in curry powder, cumin, coriander, turmeric, chilli powder, garam masala and tomato purée. Stir for 1 minute to toast the spices. Pour in chopped tomatoes, chickpeas, red pepper, and vegetable stock. Stir well. Add vinegar, season with salt and pepper, and simmer for 15–20 minutes until thickened and rich. Stir through chopped coriander and a squeeze of lemon juice. Serve with fluffy basmati rice or warm naan bread.
