Notes: Feeds 4. As with most curries, this one tastes a lot better re-heated the following day.
- 2-3 tablespoons sunflower oil
- 2 cloves
- 2 green cardamon seeds
- 2 pieces of cinnamon
- 1 small/medium onion (finely chopped)
- 1 inch of ginger (peeled and finely chopped)
- 3-4 cloves of garlic (finely chopped)
- 250g sliced muchrooms (optional)
- ½ teaspoon turmeric
- 1 teaspoon coriander powder
- ¼ teaspoon cumin powder
- ½ teaspoon garam masala powder
- ½-1 teaspoon extra hot chilli powder (or to taste)
- 1 x 400g tin chopped tomatoes
- 2 x 400g tins chick peas (drained)
- 1 x tablespoon chopped fresh coriander (optional)
- handful of spinach (optional)
- Heat oil in pan, adding cloves, cardamon and cinnamon. Wait until they start to make a popping noise.
- Add onion and fry until brown. (It is important you wait until they are brown - it makes a huge difference to the taste of the curry.)
- Add ginger, garlic, turmeric, coriander powder, cumin, garam masala and chilli and cook for a couple of minutes, stirring to avoid sticking. (You can add a bit more oil if it starts to stick.)
- Add tomatoes and cook until they reduce.
- Add chick peas and mushrooms (optional) and spinach (optional) and cook for about 10 minutes until the oil separates out a bit.
- Add chopped coriander (optional).
- Serve with rice.