I often add chickpeas (chana) to my veggie curries or make a chana masala side dish, but I don't generally use them in a main dish curry. This korma recipe is tasty and filling enough to eat as a main dish, but can also be served as a side dish along with a paneer or vegetable curry.
Don't be put off by the long list of spices...you can always use a ready-made curry paste to save time.
Serves 4 as a main course; 6-8 as a side dish
- 1 tbsp vegetable oil
- ½ cinnamon stick, broken.
- ½ tsp fennel seeds, ground
- 1 large onion, grated or finely chopped
- 2 tsp grated fresh ginger
- 2 cloves of garlic, chopped or crushed
- 2-3 tbsp tomato puree
- 1 tsp chopped chilli (optional - leave out for a very mild, child-friendly curry)
- 1 tsp ground coriander
- 2 or 3 curry leaves (optional)
- ¼ tsp turmeric
- 2 tins chana/chickpeas (I use the East End or KTC brands)
- 1 cup/250ml of coconut cream or 2oz/50g creamed coconut (block) mixed with 1 cup/250ml boiling water
- ½-1 tsp sugar (optional)
- 1 tsp garam or korma masala
- 1 tbsp coriander leaves, chopped
Add the garlic and ginger and cook for 2 minutes.
Mix in the remaining spices (except the garam/korma masala) and tomato puree and cook for 2-3 mins.
Add the chickpeas, coconut cream and sugar, simmer for 10 minutes with the lid on, adding a drop more water if needed.
Stir in the garam or korma masala and simmer for a further 2 minutes.
To serve, garnish with the chopped coriander leaves.
Serve with rice/naan/chapatti for a cheap and filling meal.
Alternatives: If you don't have a good range of dried spices, simply omit the tomato puree and dried spices and replace them with korma curry paste.
Add some fresh or frozen spinach, or sliced mushrooms along with the chickpeas.