Ingredients:

  • 2 Tbsp Neutral Oil (e.g., Rapeseed, Canola, or Sunflower)
  • 1 large Yellow Onion, finely chopped
  • 1 Tbsp Fresh Ginger, grated
  • 4 cloves Garlic, minced
  • 1 medium Fresh Green Chilli (optional), halved lengthways
  • 1 tsp Ground Cumin
  • 1 tsp Ground Coriander
  • ½ tsp Turmeric Powder
  • 1 tsp Kashmiri Chilli Powder (or paprika + pinch of cayenne)
  • 1 x 14.5 oz can Chopped Tomatoes
  • 2 x 15 oz cans Canned Garbanzo Beans (Chickpeas), drained and rinsed
  • ½ cup Water or Vegetable Stock
  • Fine Sea Salt, to taste
  • 1 tsp Garam Masala
  • 1 Tbsp Fresh Lemon Juice
  • ¼ cup Fresh Coriander (Cilantro), chopped (for garnish)

Instructions:

  1. Heat the Oil: Place a heavy-bottomed pot over medium heat and add the oil. Once shimmering, add the chopped onion and sauté gently for 6–8 minutes until softened and translucent.
  2. Add Garlic and Ginger: Reduce the heat slightly. Add the minced garlic, grated ginger, and optional green chilli. Cook for 1 minute until fragrant, ensuring the garlic does not burn.
  3. Bloom the Spices: Push the onion mixture to one side. Add the ground cumin, coriander, turmeric, and Kashmiri chilli powder to the hot oil section. Sauté the dry spices for 30–60 seconds, stirring constantly, until highly aromatic. Stir the toasted spices into the onion mixture to form a thick, fragrant paste.
  4. Add Tomatoes and Cook Down: Pour in the canned chopped tomatoes and stir well. Add the salt. Bring the mixture to a simmer, then reduce the heat to low. Cook for 5–7 minutes until the sauce has thickened slightly.
  5. Add Beans and Water: Add the rinsed garbanzo beans and the water or stock. Stir to coat.
  6. Create Texture: Using a potato masher or the back of a large spoon, gently mash about one-quarter of the beans against the side of the pot to naturally thicken the curry.
  7. Simmer: Bring the curry back to a gentle simmer. Cover the pot and cook for 10–15 minutes, allowing the flavors to fully meld.
  8. The Final Seasoning: Remove the lid. Stir in the Garam Masala and the fresh lemon juice. Stir well and taste for seasoning, adjusting salt and acid as necessary.
  9. Garnish: Remove from heat, ladle into serving bowls, and garnish generously with fresh chopped coriander.