This recipe was originally posted on my Norwegian food blog, but after serving it to some Irish folks, I have been begged (read: asked nicely) to make a translation into English. I was inspired to make the recipe after eating a delicious chickpea curry at the hotel I was staying at during the EasterCon in Bradford in 2013. This recipe is totally dairy and gluten free, so it is suitable for most people, even vegans!
1 teaspoon crushed ginger
1 teaspoon crushed garlic
juice of 1/2 lime
1/2 teaspoon chili powder
1/2 teaspoon garam masala
1/2 teaspoon cardamom
1/2 teaspoon cummin
1-2 tablespoons vegetable oil (e.g. rapeseed oil)
1 can (about 400-450 g) chickpeas
2 ripe tomatoes
1 can (about 400 ml) coconut milk
Make a paste of the ginger, garlic, lime juice, chili powder, garam masala, cardamom and cummin in a bowl so that it is ready to be used. This is easily done by mixing it together in a mortar or small bowl.
Finely chop the onion in a food processor.
Heat the oil in a thick-bottomed saucepan.
Add the onion and sauté for a few minutes, until soft (not brown).
Finely chop the tomatoes in the food processor. It should look like a sauce.
Add the curry paste to the onions, stir well and sauté.
Add the tomato sauce, bring to a boil and let it simmer for a few minutes.
Add the coconut milk, bring to a boil.
Drain the chickpead well, them add them to the rest, and cook until the coconut has reduced.
Season with salt and pepper.
Remember to stir the curry every now and then so it doesn’t burn.