Heat the oil in a pot, then add the mustard seeds. Heat until they start popping, then add the garam masala and stir for a few seconds.
Add the onion, garlic, ginger and chili to the spices and cook until browned. If the onions start sticking to the bottom of the pan, add a small amount of hot water.
Once the onions have browned, add the curry paste and stir over heat for 1 minute.
Add the tinned tomatoes, fresh tomatoes, tomato paste and turmeric.
Add the chickpeas together with a handful of chopped fresh coriander.
Allow to simmer gently for a further 10 minutes. Add more chili if desired.
Garnish with fresh coriander and serve with sambals.
Ingredients
Directions
Heat the oil in a pot, then add the mustard seeds. Heat until they start popping, then add the garam masala and stir for a few seconds.
Add the onion, garlic, ginger and chili to the spices and cook until browned. If the onions start sticking to the bottom of the pan, add a small amount of hot water.
Once the onions have browned, add the curry paste and stir over heat for 1 minute.
Add the tinned tomatoes, fresh tomatoes, tomato paste and turmeric.
Add the chickpeas together with a handful of chopped fresh coriander.
Allow to simmer gently for a further 10 minutes. Add more chili if desired.
Garnish with fresh coriander and serve with sambals.