Rogan josh (ish) chickpea curry

My boyfriend had a yen for a really thick, saucey curry, but one without loads of cream, so we came up with this: it roughly follows rogan josh spicing but uses chickpeas not meat so cooks much quicker. The sauce is thickened by pureeing the onions, but you don’t have to bother. As ever, substitute/add any veg you like. We think cauliflower would have been good, and I don’t even like cauliflower that much. The spicing in the recipe makes a pretty robust curry, so feel free to use a little less of everything.

3 onions
4 cloves garlic
Thumb-sized piece root ginger
2 tsp cumin
1tsp ground coriander
1 tsp turmeric
1/2 tsp paprika
1/2 tsp chilli powder
1 tsp garam masala
1 cinnamon stick
Bale of fresh coriander
1 can chickpeas
Some potatoes
1 can tomatoes
750ml veggie stock

Peel, slice and fry the onions in a little oil for 5mins on a medium heat. Add chopped garlic and ginger and cook for another 5mins.Blitz the mixture in a blender to make a thick paste.

Toast all the spices in a dry pan for 3mins until they smell amazing.

Put everything in a big pan except a handful of fresh coriander, bring to the boil and then simmer until any veg are cooked through and the chickpeas are tender (about ten mins).

Serve with yoghurt, mango chutney and chapatis.

I made my bread into a second bowl. It was tasty.

 

Leave a Reply

Your email address will not be published. Required fields are marked *