Thursday, 12 July 2012
I'll be frank- I was making this at half eleven at night, which is why it is in my lunchbox the next morning and not on a plate. This chana masala is slightly re-jigged from the citrus-y affair you get from a take-away, this is a little warmer, moreish, and with about half the ingredients. I'm in an honest mood it seems!
The addition of spring onions takes way that strong onion taste, and instead is mellow and sweet with a tender texture like it's been simmering away for hours- when really this only takes 20 minutes.
This is the best dinner when the sky falls in and you just want to eat a huggggeee curry. Everyone feels like that at least once a week yes?
Serves 4....or 3.... or 2....
2x tin of chickpeas
2x garlic cloves, sliced small
2x large spring onions (these have a larger bulb, similar size to a shallot), sliced into circles
1 carton of chopped tomatoes
1 chili, chopped
3 tablespoons of vegetable curry powder
2 tablespoons sunflower/vegetable oil
Handful of parsley chopped loose or fine, however you like
Heat the oil and add your chopped garlic and spring onions. Keep the heat low, and let them cook without burning for about five minutes. Add the chickpeas and chili and allow everything to fry in the oil for about two minutes, before adding the carton of tomatoes.
Allow this to cook away with a lid for about five minutes, then add the curry sauce and reduce for another five minutes. Add the chopped parsley and you're done.