This is such an easy and low budget dish which is filling and quick to make. Save even more time by freezing it for busy nights. Sometimes people are scared to make curry from scratch but it really is simple - you just need the right spices. As an avid curry chef, my Dad stocks my cupboards once every 6 months or so following his trip to the Indian supermarkets in Leicester. He buys the big bags and we split everything out!
- Olive oil
- 1 onion, diced
- 1 tsp cumin seeds
- 1 tsp garam masala
- 1 level tsp chilli powder
- 1 tsp turmeric
- 1 tsp ground coriander
- 1 tin chopped tomatoes
- 1 tin chickpeas
- 2 carrots peeled and sliced or diced
- Salt & pepper
- Fresh coriander & rice to serve
- Fry the onion in a little oil for around 5 mins and season with salt and pepper.
- Add the cumin, turmeric, garam masala and ground coriander and cook for another 5 minutes, letting the spices fuse with the onions. You'll get a lovely golden yellow colour from the turmeric.
- Add the carrots and allow them to cook for a couple of mins before adding the chickpeas and tomatoes. Add half a tin of water to the saucepan.
- Add the chilli powder and bring everything to the boil. Once boiling, turn down the heat and allow it to simmer for 20 mins until the carrots are soft and the liquid has reduced. Add more water if you prefer a really saucy curry
If you're ready to scoff - serve with basmati rice and sprinkle with fresh coriander and a splodge of creme fraiche or natural yogurt.