Prep time: 30 minutes

This curry comes in 2 parts, the curry and the the pickle. You can mix the pickle in with the curry at the end of cooking the curry or serve it separate on top of the curry.

Ingredients: Curry

1 medium onion, finely chopped - keep a 1/4 separate for the pickle

1.5 heaped teaspoons of ground cumin

1 flat teaspoon of fenugreek

1 heaped teaspoon of garam masala

1/2 teaspoon of turmeric

4 medium tomatoes chopped

2 cans of chickpeas

1-2 tablespoons of vegetable oil

Salt to taste

Ingredients: Pickle

1/4 onion finely chopped

2 inches fresh ginger peeled and finely grated

Small bunch of coriander leaves chopped

Juice of one lemon

1 small green chill de-seeded and chopped

Method

Gently fry 3/4 of the onion in oil until soft.

Add the spices and salt. Fry gently for 5 minutes.

Add the chopped tomatoes. Fry gently for another 5 minutes.

Add the chickpeas with the water.

Bring to boil. Lower the heat and simmer gently for 15 minutes. If the curry looks dry, add a little additional water.

Whilst the chill is boiling assemble the pickle and boil the rice.

Once the curry is cooked, you can either stir the pickle through the curry or serve it on the side.

Serve your curry with rice and veg of your choice.