Inspired by a popular dish at the Filmhouse Cafe Bar, this curry will bring warming levels of comfort to your evenings at home. Simple and delicious, with the possibility of leftovers for lunch the next day...
Created by Assistant Kitchen Manager Neill
INGREDIENTS
Serves 4 // Takes 35 minutes
1 White Onion, chopped
3 Cloves of Garlic, grated
1 tsp of ginger (fresh or ground)
2 tbsp coriander (fresh or ground)
2 tbsp of curry powder
1 tbsp of tumeric
1/2 tbsp of cumin
A pinch of salt
x2 400g tin of chickpeas
x1 400g tin of chopped tomatoes
1 tbsp of mango chutney
100 g coconut cream
Optional serving extras:
Spring onions
Fresh coriander
METHOD
1. Lightly fry the onion and garlic together in oil for 5 minutes, until soft. Coat the onions in your spices and seasoning and cook for another 5 minutes.
2. Add in your chopped tomatoes, along with the mango chutney and coconut cream, and stir together. Bring the mixture to boil.
3. Blend together the ingredients to form a smooth sauce with a hand blender. If the colour is more red than orange, add another 1 tbsp of tumeric and 1/2 a tbsp of curry powder.
4. Drain and add the chickpeas and leave to simmer for 15 minutes. Taste and season as required.
5. Serve with couscous or rice and sprinkle with chopped spring onions and fresh coriander.