A hearty chickpea curry will keep your family's tummies full.
Splash of olive oil
2 tbsp butter
2 onions, finely chopped
4 garlic cloves, thinly sliced
2 tbsp ginger root, finely chopped
1 tsp garam masala
½ tsp cayenne pepper
2 cans whole tomatoes
2 cans chickpeas, rinsed and drained
¾ cup coconut milk
1½ tsp sugar
2 cups shredded chickn, cooked
½ cup plain yoghurt
¼ cup coriander, coarsely chopped
1. Heat the oil and butter in a pot over medium-low heat until the butter is melted. Add the onions, garlic, ginger, garam masala and cayenne pepper and sauté for around five minutes until the onion is softened and translucent.
2. Add the tomatoes and their juices and the chickpeas.
3. Bring the mixture to a summer and cook, stirring occasionally, for 10 minutes, then stir in the coconut milk and sugar and season with salt. Cook for a further five minutes.
4. Adjust seasoning as desired. Serve the curry with rice, a sprinkle of coriander and a squeeze of lemon.
TIP: For a meatier version, add some cooked, chopped chicken breast to the mixture or slice it over the top.