Quick Chick Pea Curry


A delicious mild and creamy curry. Thanks to Fiona who made this on a New Year residential in 06/07 and passed on the recipe.


Serves 10



  1. Gently fry the garlic, ginger and korma curry paste in 3 tbsp of the oil for 2-3 mins. Add the tomatoes and stock and cook for a further minute. Blend the ingredients in a liquidiser until smooth (not vital.)
  2. In the original pan, fry the onion in the remaining oil for 3 minutes, add the sliced mushrooms and cook for a further 3 mins.
  3. Pour the curry paste over the onions and mushrooms and add the drained chickpeas and most of the coriander. Heat gently for 10 mins.
  4. Stir in the creamed coconut and flaked almonds, reserving a few, and season to taste. Serve hot, garnished with the remaining coriander and toasted almonds.