- Garlic Press
- Potato Masher
- 800 g chickpeas (from a can or glass)
- 1 large onion
- 2 cloves of garlic (more or less to your tasting)
- 1 thumb size piece of ginger
- 1 tbsp tomato paste
- 2 tbsp Garam Masala or Curry Powder
- 400 ml coconut milk
- 250 ml vegetable broth
- Drain and rinse your chickpeas. Take the skin off the chickpeas, they don't have any taste and are not a nice consistency for your Curry.
- Cut your onion and garlic small and use a grater to thinly slice the ginger. Add in a cooking pan 2 tablespoons of olive oil, add the onions and sauté until golden brown. Add Garlic and Ginger and stir for 2 minutes. Add salt and pepper, as well as 2 tablespoons of Garam Masala or Curry powder. If you like it spicy, add some chili flakes to it.
- Next, put the tomato paste into the mix and sauté for a minute. Mix well over medium heat. Add one can of coconut milk and 250ml of vegetable broth. Mix it together over medium heat and add your chickpeas. Let simmer over low heat for 20 minutes. Don't forget to stir it in between.
- If you like the consistency to be a bit thicker you can crush a few chickpeas with a potato stamp. Let it cook for an additional hour on low heat. Serve warm with some nice basmati rice.