Last nights supper was this easy curry from ” New Kitchen Basics” by Claire Thomson. She suggests serving with plain rice or Indian flatbreads, but i substituted couscous and that worked well. Either way accompany with some Indian chutney and/or pickles if you have them.
- 2 onions peeled and cut into 0.5 cm slices
- 3 plump garlic cloves peeled and finely sliced
- 2 tbsps grated root ginger
- 1/2-1 tsp chilli flakes
- juice of a l;emon
- 1/2 tsp sea salt plus extra to season
- 2 tbsps vegetable oil
- 2 tsps cumin seeds
- 2 tsps mustard seeds
- 2-4 bell peppers, any colour, depending on size deseeded and cut into 1.5 cm slices
- 2 ripe tomatoes roughly chopped
- 1 400g can chickpeas drained and rinsed
- 2 tsps garam masala
- freshly ground black pepper
- Seasoned Yoghurt
- a handful coriander leaves chopped
- Put half the onion, all the garlic, ginger and chilli flakes into a food processor with half the lemon juice, 1/2 tsp salt and 50 ml of water. Blitz to a puree.
- Heat the oil in a large frying pan or wok over a moderate to high heat. Add the cumin seeds and mustard seeds and fry for 2-3 minutes until they begin to crackle and pop. Add the onion puree and cook for 5 minutes until it begins to stick and smell fragrant.
- Add the remaining sliced onion and the peppers. Cover, reduce heat to moderate and cook for 15 minutes until the onions and peppers have softened and are starting to caramalize,
- Add the tomatoes and chickpeas and cook for 2 minutes more, then check for seasoning. Add the garam masala and mix well, then add the rest of the lemon juice and sprinkle over the coriander.
- Serve with the seasoned yoghurt, accompanied as preferred.
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