serves
4
prep
10 minutes
cook
20 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
Stream free On Demand
Pantry Dinners
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 50 ml vegetable oil or butter
- 1 onion, finely chopped
- 1 tsp ground ginger (or 1 tbsp chopped ginger)
- 2 tsp garlic powder (or 3 garlic cloves, finely chopped)
- 1 tbsp garam masala
- 1 tsp ground turmeric
- 2 tbsp tandoori paste
- 2 tbsp tomato paste
- 400 g can whole peeled tomatoes
- 2 400 g cans chickpeas, drained and rinsed
- 200 ml coconut cream, plus extra to serve
- steamed basmati rice, to serve
- green pickled chillies, sliced to serve
Instructions
- Heat the oil in a saucepan over medium heat. Add the onion and cook for 3-4 minutes or until softened. Add the ginger and garlic and cook for 1-2 minutes or until fragrant. Add the garam masala and turmeric and cook for a further 30 seconds. Add the tandoori paste and tomato paste and stir for 2-3 minutes or until the oil starts to separate.
- Add the canned tomatoes, chickpeas and 250 ml (1 cup) water and cook for 10-12 minutes or until slightly reduced. Stir through the coconut cream and season to taste.
- Serve with rice, drizzled with a little extra coconut cream and topped with sliced green pickled chillies.
Photography by Adam Liaw.
Want more from The Cook Up?
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Pantry Dinners
