Chickpea Curry

Back again! Whipped up this tonight, just a basic store cupboard curry, took all of 20 mins to make!

1 x 400g tin tomatoes
1 x fresh tomato
1 x 400g tin chickpeas

Bunch fresh coriander

Dollop of yoghurt

1 x thumb size piece of ginger
1 x onion
2 x cloves garlic
1 x fresh red chilli deseeded
1 tsp ground coriander seeds
1 tsp ground turmeric
2 tsp cumin seeds
4 cardamom pods
1 x tsp fenugreek seeds

2 x tbs sunflower oil or vegetable oil

Blend the garlic, onion, ginger and chilli into a paste with a dash of oil

Heat a pan of the rest of the oil abs add the ground spices for a minute, then add the blended mix and cook on a medium heat for five minutes.

Add the tomatoes, tinned and fresh and cook for 10 minutes before finally adding the chickpeas and coriander for the final few minutes. Serve with a dollop of yoghurt. Probably totally unauthentic but vibey as...