Ingredients:
1 tin 400g chickpeas
1 red pepper, sliced
1 green pepper sliced
1 courgette, chopped
2 carrots, cubed
1 large onion, chopped
2 tomatoes, chopped
1 cinnamon stick
1 cardamon pod
1-2 dry red chilli
1 bay leaf
1 tsp whole cumin
1 tsp turmeric powder
1 tsp paprika
1 tsp coriander powder
1 tbsp curry powder
2 flakes of garlic, chopped
1 inch ginger, chopped
1 tbsp tomato puree
3-4 tbsp freshly chopped coriander
Salt & pepper for seasoning
Method:
1. In a pot, heat some oil, add the cumin, bay leaf and dry red chillies. Once the cumin starts to splutter, add the garlic/ginger and onions. Saute until golden brown and then add chopped tomatoes.
2. Once the oil starts to separate add the turmeric, paprika and coriander powder. Add the chopped courgettes, carrots, peppers and chickpeas. Mix well.
3. Add the tomato puree and curry powder, season with salt & pepper. Add water depending on how much gravy required. Cook until the vegetables are tender.
4. Sprinkle fresh coriander and check for seasoning. Serve with white rice or chapattis.
Tips:
You can uses green peas instead of chickpeas.
Ghee or butter can be added to the dish.
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