2(400g) CansChickpeasdrained - about 500g of cooked chickpeas
1(400g) CanCoconut Milk
1TeaspoonPaprika
1TeaspoonTurmeric
2TeaspoonsSugar
2TablespoonsGaram Masala
2TablespoonsTomato Paste
1TablespoonVegetable Oil
Instructions
Place the onion, garlic and ginger into a small food processor and blitz until very smooth.
Heat a tablespoon of vegetable oil in a deep pan over a medium-high heat. Tip in the blended onion mixture and fry for 2-4 minutes until much of the moisture is removed and the onion begins to take on a little colour.
Next toss in the spices (teaspoon of paprika, teaspoon turmeric, 2 teaspoons of sugar, 2 tablespoons garam masala) and tomato paste. Mix the spices and tomato paste into the onions and fry for a minute or so more.
Pour the chickpeas and coconut milk into the pan. Stir to evenly incorporate the onion mixture with the chickpeas and coconut milk. Bring the curry to a simmer and cook for 10 - 15 minutes until thickened and smooth.
Season the curry to taste with a generous amount of salt. Then serve immediately with a carbohydrate of your choosing.