Quick Chick Pea Curry

COVID-19 outbreak: As of 21st March 2022 all major restrictions have been lifted. Our task programme will continue as before.

From 1st April we have significantly increased the number of volunteers permitted in our minibus. We hope this will make it easier for you to come on task with us. In line with guidance for public transport, face masks are encouraged but are no longer required.

Lateral flow testing is no longer generally available. As before, volunteers who are experiencing symptoms should not attend tasks

2011/01/01

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.

Notes

Serves 10

Ingredients

Method

  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.