The best chickpea curry in the world….

We absolutely love curry.  We have a silly number of spices in our kitchen!  You know we try to keep our recipes simple but this one involves quite a few speciality curry ingredients.  Buy as many as you can find.  We promise you’ll get to use them again for future recipes on this blog.  If you can find fresh curry leaves, these make all the difference.  You can put them in the freezer and use them from frozen.

For and enormous vat (8-10 portions) of spicy curry (this freezes really well)

  • 500 g dried chickpeas (or 6 tins of chickpeas)
  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • 1/2 tsp ground turmeric
  • 2 tsp hot curry powder
  • 1/2 tsp cayenne pepper
  • 4 tbsp olive or groundnut oil
  • 1 tsp whole mustard seeds
  • 1 tsp whole cumin seeds
  • 1/2 tsp whole fennel seeds
  • 2 onions sliced
  • 20 fresh curry leaves
  • 6 cloves garlic thinly sliced
  • 2 inches fresh ginger very finely chopped or grated
  • 2 tins chopped tomatoes
  • 2 tsp lemon juice

Method

Cover the chickpeas in water and soak overnight.  The following day, change the water and bring the chickpeas to the boil.  Simmer until the chickpeas are cooked, adding boiling water if you need to to stop them from drying out.  The chickpeas can take up to two hours to cook. Drain them once cooked. (Start here if using tinned chickpeas)

Put the oil in a large pan with a lid.  When the oil is hot, add the mustard, cumin and fennel seeds.  The seeds will soon start to ‘spit’ so quickly add the onions and curry leaves.  Stir fry until the onions are lightly browned.

Add the garlic and ginger and fry for a minute.  Then add all the ground spices, tomatoes, drained chickpeas, lemon juice and 750 ml water.  Allow the curry to bubble for 30 minutes.  Once cooked, use a potato masher or a hand blender to blend a very small amount of the curry – this will thicken the mixture. This needs a good sprinkle of salt before serving.

This delicious curry can be made a few days ahead of serving to allow all the flavours to develop.  We serve ours with home-made chappatis

Keep in touch and let us know how your efforts go in the kitchen.

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9 thoughts on “The best chickpea curry in the world….

  1. I am being brave and trying this tonight for a friend coming to dinner. Is it very spicy? I don’t do very spicy and there seems like an awful lot of curry in it :-/ I must remember to half the amounts. I’ll be serving with naan and rice. EEeeek!

    • Wow, I’m a bit nervous too now! It is quite spicy so you could tone down the chilli. Serve it with some natural yoghurt with some finely diced cucumber through it and that will complement the spiciness! Wish I was coming to your house for dinner! Let us know how it goes! Elaine

      • Hello! Finally getting time to get to let you know that this was the best curry ever. I halved the recipe including the spices and left out the cayenne pepper and couldn’t get curry leaves. I tasted it and it definitely needed the cayenne pepper so added the half teaspoon and it gave it the kick it needed. It went down a treat! I will definitely be making this and freezing portions 🙂

  2. Pingback: Potato and green bean curry | The Claremont Road Kitchen

  3. Pingback: Potato and green bean curry | The Claremont Road Kitchen

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