Chickpea Curry

Prep Time

-

Cook Time

35 min

Portion(s)

4

meal curry, pulses
ingredient main
ingredient vegetarians, lactose-intolerant-diets
ingredients

1 1 onion, diced

2 2 tsp Country Range Garlic Purée

2 2 cm ginger, grated

25 25 ml Country Range Olive-Pomace Oil

2 2 tsp Country Range Whole Cumin Seeds

1 1 tbsp Country Range Ground Turmeric

1 1 tbsp Country Range Garam Masala

1 1 tbsp Country Range Ground Coriander

pinch Country Range White Pepper

1 1 tsp Country Range Crushed Chillies

1 1 green chilli, sliced

1 1 tbsp Country Range Madras Curry Paste

400400 g Country Range Chopped Tomatoes

800 800 g Country Range Chick Peas in Water

4 4 medium sized potatoes, diced

2 2 tbsp Country Range Tomato Paste

1 1 bunch fresh coriander

2 2 tbsp Country Range Mango Chutney

1 1 tsp salt

Multiply by
method
  • 1Fry off the onion, garlic and ginger in a little oil.
  • 2Add the madras paste, crushed chillies, turmeric, white pepper, ground coriander and cumin seeds.
  • 3Add the chick peas, chopped tomatoes, tomato paste and potatoes.
  • 4Simmer for 30 minutes.
  • 5Add the mango chutney, spinach, fresh coriander and salt.
  • 6Serve with Country Range Basmati Rice and a naan bread.