Chick Pea Curry

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)


  1. Heat oil in pan, adding cloves, cardamon and cinnamon. Wait until they start to make a popping noise.
  2. 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.)
  3. 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.)
  4. Add tomatoes and cook until they reduce.
  5. Add chick peas and mushrooms (optional) and spinach (optional) and cook for about 10 minutes until the oil separates out a bit.
  6. Add chopped coriander (optional).
  7. Serve with rice.

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