Top this curry with a fast tomato salsa - try chopped cherry
tomato, lime and spring onion for a summer hit.
1onion, finely chopped4garlic cloves, finely chopped3 cm pieceginger, chopped2long green chillies, chopped2 tbsp olive oil or ghee1½ tspground coriander1 tspgaram masala1 tspground cumin½ tspchilli powder2vine-ripened tomatoes, coarsely chopped800 gmcanned chickpeas, drained and rinsed400 gmcanned crushed tomatoes60 gmGreek-style yoghurt, plus extra to servePomegranate molasses, coriander and flatbread, to serve
Process onion, garlic, ginger and chilli in a small food processor until finely chopped. Heat oil in a large saucepan over medium heat, then add onion paste and sauté until fragrant (4-5 minutes). Add spices and stir until fragrant (1 minute). Add fresh tomatoes and cook until starting to soften (2-3 minutes). Add chickpeas and crushed tomatoes, and simmer for flavours to develop (about 15 minutes). Season to taste, stir in yoghurt, drizzle with molasses, top with coriander and serve with flatbread and extra yoghurt.