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The ingredients needed to make Chickpea Curry in Tomato Sauce:
- Get 3 tbsp olive oil
- Prepare 1 onion, chopped
- Prepare 1 piece minced ginger
- You need 1 tsp salt
- Use 1/2 head cauliflower
- Provide 2 large carrots
- You need 2 tbsp curry powder
- Prepare 1 tsp garam masala
- Provide 1 pinch cayenne pepper
- Prepare 680 ml tomato sauce
- Use 398 ml cut green beans, canned
- Get 540 ml chickpeas, canned
- You need 1/2 cup water
- Get 1/2 lime
- Prepare 1/2 cup cilantro, chopped
Steps to make Chickpea Curry in Tomato Sauce:
- In a large saucepan, heat oil over medium. Add onion and ginger; season with salt. Cook, stirring frequently, until beginning to brown, 5 to 8 minutes.
- Add chopped cauliflower and carrots.
- Add spices; cook, stirring, until fragrant, 30 to 60 seconds.
- Add tomato sauce, chickpeas, green beans, and 1 cup water. Simmer until thickened.
- Stir in lime juice and cilantro; season with salt.
- Serve with rice; garnish with more cilantro, if desired.
This Chickpea curry is slightly adapted from a recipe by Imma from Immaculate Bites, an African-Caribbean food blog. Until I came across Imma's site Also, the original recipe did not call for canned tomatoes. Some Trinidad Chana Aloo Curry recipes do. I added it to create a slightly thicker sauce. Hi I'm Eva, the face behind The Curious Chickpea.
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