This is a really quick, flavour packed curry - perfect for a mid week meal with a baked potato, sweet potato, over rice or a big pile of wilted greens.
Ingredients to serve 4 - 6 people:
2 white onions, peeled and finely sliced
3 cloves of garlic, peeled and finely chopped or grated
1 large thumb sized piece of ginger, peeled and grated
2 jars or tins of chickpeas, drained and rinsed
1 tin of tomatoes
1/2 -1 can of coconut milk
2 tbsps tomato puree
1 handful of fresh tomatoes roughly chopped
1 Bang Curry Spice pack - either the Warm Moghul or the Classic Bangla
Coconut oil or olive oil
1. Place a large pan over a medium heat. Add 1 tablespoon of olive oil or coconut oil, followed but the sliced onions, garlic and ginger. Stirring regularly, let the ingredients gently sizzle for 15 minutes or until the mixture has completely soften and turned translucent.
2. Add the Bang Curry spices stirring them into the onion mix and continue to cook for another minute or two followed by the fresh tomatoes and mix together.
3. Add the drained chickpeas, tin of tomatoes and a good pinch of sea salt.
4. Stir in the coconut milk and bring to a simmer. Let the curry gently bubble for 20 minutes letting the curry to thicken.