Chickpea and Vegetable Coconut Curry (enough for 4/5 people)
Olive oil or ghee
2 large garlic cloves, crushed
Fresh ginger - use a piece the size of garlic clove, crushed
Dried or fresh chilli, maybe 1/2 chilli
Make a paste:
1 tsp turmeric
1 tsp coriander
1 tsp chilli powder
1/2 tsp cumin
Vegetable or chicken stock + 1/2 cup of water
2 large spoons of Pataks mild (or hot*) Madras curry paste (comes in a jar)
1 large onion, diced
1 large carrot, chopped into small chunks
1/2 cauliflower, plus leaves chopped
1 jar of chick peas, drained and washed
Several curry leaves
1 tbsp of tamarind paste
1 tbsp brown sugar
1 can of plum tomatoes
1/2 block of creamed coconut, broken into small pieces
Some water
Small bunch of coriander, chopped (optional)
Black pepper to taste, very little salt needed
Water, if needed
In a large casserole or a deep frying pan with lid, heat some olive oil/ghee and add crushed garlic cloves, chilli and ginger.
Mix together the spices with the stock, add to the pan and fry gently for a minute. Next, add the curry paste and fry till it separates (a few minutes).
Add the onion, carrots and cauliflower and fry gently till onion is translucent.
Add the tomatoes. Chop pieces of creamed coconut into the pan with some water. Stir for a while and then add more water if necessary, it shouldn't be too thick a mixture.
Finally, add the chickpeas, tamarind paste, curry leaves and brown sugar. Season with plenty of black pepper and bring to the boil. Turn down and simmer for about 20 minutes, until the carrots are softened. If you are using coriander, throw in now towards the end of cooking. The mixture should be quite thick, but not too runny.
Taste the sauce - it might not be hot enough - add chilli paste. If it is not sour enough, add more tamarind or squeeze on some lime juice.
This curry is best if you make it either the day before eating or in the morning.
Eat with brown rice or basmati rice and raita - plain yoghourt mixed with a little lemon juice. Also very good with wilted spinach.