Sometimes curries can look intimidating from the amount of ingredients put into them, but the method isn’t always that complicated and weighing up so many ingredients is fun for kids. They’ll be surprised at how tasty this vegetarian curry is.
Ingredients
Serves Four
- 2 Cloves Garlic, crushed
- 1cm Cube Ginger, finely chopped/grated
- 1 Green Chilli, finely chopped
- 1 Onion, finely chopped
- 1 Tbsp Butter
- 2 Tbsp Tomato Puree
- 1 Tsp Crushed Fenugreek Leaves
- 1/2 Tsp Garam Masala
- 1/2 Tsp Turmeric
- 1 Tsp Nut Butter
- 2 Tbsp Double Cream
- 2 Tins Chickpeas
- 1 Tins Chopped Tomatoes
- Salt and Pepper
Directions
- Over a medium heat, melt the butter in a large pan, until bubbling. Add the onion and saute for a couple of minutes to brown. Add a small cup of water, to stop the onions from burning and to soften them.
- After a few minutes, add the garlic, ginger and chilli and cook for a further minute.
- Stir in the tomato puree, cashew nut butter and spices.
- In a sieve, drain the chickpeas from their tins and rinse them in cold water.
- Taste the curry before adding the chickpeas and season with salt and pepper and more of the spices if you like. Add the cream and taste again.
- Add the chickpeas and coat in the curry paste.
- Cook over a medium heat, stirring occasionally for 20 minutes.
- Taste and adjust the seasoning.
