Quick Chickpea Curry
3 garlic cloves and 4cm (1 1/2 inch) fresh root ginger, peeled and finely chopped 4 tsp curry paste
3 tbsp vegetable oil 2 tomatoes, skinned and chopped 150ml (5oz) vegetable stock 2 onions, chopped
225g (8oz) mushrooms, sliced 1 x 400g can chickpeas, drained 3 tbsp freshly chopped coriander 50g
(2oz) creamed coconut 25g (1oz) flaked almonds, toasted poppadams and mango chutney to serve salt
and freshly ground black pepper
Gently cook the garlic, ginger and curry paste in 1 tbsp of the oil for 2-3 minutes. Add the
tomatoes and stock and cook for a further 1 minute. Allow to cool slightly and then blend in a food
processor until smooth.
Cook the onions in the remaining oil for 3 minutes, then add the mushrooms and cook for 3
minutes more.
Pour the curry puree over the onions and mushrooms, add the chickpeas and coriander and heat gently
for 10 minutes. Then stir in the creamed coconut and toasted almonds and season to taste.
Serve hot with the poppadams and mango chutney