I love a good curry, and this is the one I make most often. Aside from the cilantro, I always have everything on hand to make this. Keep peeled ginger well-wrapped in the freezer, and grate it from frozen with a microplane as needed.
1 T vegetable oil
1 onion, diced
1 t cumin seeds
3 cloves garlic, minced
2” piece of ginger, minced
1 t cumin
1 t coriander
½ t turmeric
1 t paprika
1 t garam masala
½ t chili powder
¼ t cayenne pepper (medium heat, use ½ t for hot)
400 ml can diced tomatoes
540 ml can chick peas, drained and rinsed
Small handful cilantro, chopped
½ t salt
1 t sugar
Freshly ground black pepper to taste
Juice of 1 lime
In a large saucepan over medium-low heat, add oil, followed by onion. Cook, stirring often, until onion begins to turn golden. Add the cumin seeds and cook another couple of minutes.
Add garlic, ginger, cumin, coriander, turmeric, paprika, garam masala, chili powder and
cayenne. Stir well to combine. Reduce heat to low, and cook, stirring often, for approximately five minutes.
Add tomatoes and stir through. Bring mixture to a simmer, reduce heat to low, and cook for ten minutes with the lid slightly ajar.
Add chick peas and half of the cilantro; stir through. If mixture is very thick, thin out a bit with water. Bring back to a simmer and cook until chick peas are heated through.
Add salt, sugar, black pepper and lime juice. Stir to combine.
Makes 3 servings.