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I don’t know about where you live, but here in Austria I’m not really sure if winter is about to leave or just arrived. Freezing temperatures and snow. In april. Ciao.

This is why unlike any other people in normal countries who have sunshine at the beginning of april I am sitting at home, feeling like it is december and drinking hot chocolate and making chickpea curry.

chickpea curry

Serves 2

  • 2 garlic cloves
  • 2 onions
  • 1 piece of fresh ginger
  • olive oil
  • 1 tbsp ground cumin
  • 1 tbsp hot curry powder
  • 1 chili, if you like it hot
  • 1 tsp fenugreek
  • 1 tsp red curry paste
  • 400 g fresh tomatoes (200 g pureed, 200 g cut in pieces)
  • 200 g canned chopped tomatoes
  • 1 handful frozen spinach
  • 200 g canned chickpeas

Onions, Chili, Ginger and Garlic

Cube the garlic and onions. Slice the ginger piece (and remember how many slices you have if you want to take them out afterwards). In a pan, heat some olive oil and fry they cumin, curry powder, fenugreek, chili and curry paste for 2 minutes. Add garlic, onions and ginger and fry for about 5 minutes on medium-high heat.

Add the tomatoes and let simmer for 20 minutes on medium-low heat. Add spinach and chickpeas and let simmer for another 20 or thirty minutes, until it has the consistency you like. Season with salt and pepper and serve with naan bread, couscous or rice.


channa masala