If you ever get stuck for dinner and have a can of chickpeas, can of tomatoes and rice then hit this bad boy up. It is the perfect basic curry for a night when you don’t want too much spice or chilli and only have a few ingredients. Plus it only takes about 30 minutes to cook.
To give you an idea of the bones of the recipe, you fry up cumin, coriander, turmeric, fennel seeds, cardamon, cinnamon, cayenne and ground cloves in an onion, garlic and ginger mix. Then once fragrant, add chickpeas and tomatoes. After cooking for a while for the flavours to develop and the sauce to reduce, throw in a bit of lime juice and garnish with fresh coriander. I also added plain coconut yoghurt to compliment the lime, which I would highly recommend.
I am a firm believer in any curry tasting better the day after and this one is no exception. Perfect for lunch. To make it extra healthy use brown rice instead of jasmine.