Caroline's Saucy Kitchen

Easy and quick curry.

Ingredients:

• 1 tablespoon vegetable oil
• 1 large onion chopped
• 5 cloves of garlic
• 2 hot green chilies
• 1-inch piece of fresh ginger
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons cayenne pepper
• 1 teaspoon ground turmeric
• ½ teaspoon garam masala
• 2 teaspoons salt
• 2 x 14 ounces cans of chickpeas – water drained out
• 1 x 14 ounces  can chop tomatoes
• 1 cup vegetable broth

Method:

1. In a large pan heat the oil and fry up the onions until they start to soften and turn brown.
2. While they are cooking, put all the dry ingredients, ginger, chilies, and garlic into a food processor. Add a splash of water. Blitz them all together until they resemble a lumpy paste.
3. Scoop out the paste and add it to the onions. Make sure to mix it in well and cook for a couple of minutes. Then add the chickpeas, chopped tomatoes, and vegetable broth.
4. Bring the pot to a simmer and then pop the lid on and cook for 30 minutes. Taste and season with more salt if needed.