Go Back Email Link

Tamarind Chickpea Curry

No ratings yet

Ingredients
  

  • 1 tbsp mustard seeds
  • 1 tbsp Oil
  • 6 fresh curry leaves
  • 3 garlic cloves crushed
  • 100 g blended plum tomatoes from a tin
  • 1 tsp red chilli powder
  • 1/4 tsp Turmeric
  • Salt to taste
  • 2 tbsp tamarind paste
  • 3 tbsp ketchup
  • 2 400 g tin chickpeas drained
  • 1 300 g tinned potatoes drained Chop larger potatoes in half

Instructions
 

  • In a dry non stick pan over a high heat, add the mustard seeds and when they begin to pop pour in the oil.
  • Turn the heat down and add the curry leaves and garlic cloves, stirring continuously for 1 minute.
  • Stir in the blended tomatoes, red chilli powder, turmeric and salt. Allow to cook out for 3 - 4 minutes.
  • Mix in the tamarind and ketchup and allow to cook for 2 minutes.
  • Stir in the chickpeas with half a coup of water and potatoes and allow to simmer for 10 - 15 minutes.

Notes

This is a very simplistic version of a chickpea curry and therefore there are no onions or jaggery or even dried chickpeas.
I didn't use tinned potatoes before but in the interest of providing a speedy recipe, i chose them here. My husbands aunt uses them and recommended them. Please give them a good wash before using!
The nutritional information is based on 6 servings.
Tried this recipe?Let us know how it was!