Recipe Wk04 Chickpea Ketchup Curry

Chickpea Ketchup Curry. As easy as it sounds?
I have had this recipe bookmarked for over a year, and like many recipes, I never got round to making it. But when I received the River Cottage Veg book for christmas and found it in there, I knew I had to actually try it for my cooking project. It is sectioned under the store-cupboard recipes and it really is easy to gather the ingredients for it. Not only did I have everything in the cupboard already, but I believe the cost is around 50p! Despite being really easy to make, it tasted great and something that you can easily tweak the spice to suit your own needs.


Here is what you will need.  

2 tbsp sunflower oil 
1 small onion, 
thinly sliced 2cm piece of ginger, 
finely grated 
Pinch of dried chilli flakes 
1 garlic clove, crushed 
2 tsp curry powder or paste 
400g tin chickpeas, drained and rinsed 
5 tbsp tomato ketchup 
Juice of ½ lemon 
Sea salt and freshly ground black pepper 
Handful of coriander, to finish


Method

Heat the oil in a frying pan over a medium-low heat. Add the onion and sweat for around 8 minutes, until soft and golden, then stir in the ginger, chilli flakes, garlic and curry powder or paste. 
Fry, stirring, for 1–2 minutes more. 
Add the chickpeas, tomato ketchup and enough water to just loosen to a thick sauce consistency. Simmer gently for about 5 minutes, then stir in the lemon juice. 
Taste and add salt and pepper if needed. Serve in warmed bowls scattered with coriander leaves. Plain rice, quick-cook noodles, naan or flatbreads are all good accompaniments.

I served it with plain rice and Kale to add a bit more veg to the dish and really enjoyed it. It didn't look too far off the photo as well! 


Popular Posts