Vegetable Chickpea Curry
3 garlic cloves
2 Tsp ginger paste (OR grated ginger)
2 onions (I used 1 brown and 1 red)
10-15 cherry tomatoes
1 large courgette
1 tin of chickpeas (400g)
1 tin of butter beans (400g)
1 tin of chopped tomatoes (400g)
2 TBsp madras spice mix
1 Tsp tumeric (optional)
Large handful of fresh coriander
Large mugful of boiling water
Salt and pepper
Peel and crush the garlic. Peel and dice the onions. Half the tomatoes. Dice the courgette.
In a large frying pan on a low heat, add the garlic, ginger, courgette, tomatoes and onion. Fry for 5 minutes and then add the madras spices and a splash of water. Fry for another 10 minutes until the vegetables have softened.
Roughly chop the coriander (save a few leaves for the topping).
Add the chickpeas (with half the liquid), drained butter beans, chopped tomatoes and boiling water. Generously season with salt and pepper. Bring to the boil and then simmer for 25-30 minutes, adding the fresh coriander 5 minutes before the end. Serve!