Creamy Chickpea Curry

Ingredients

• A glug of oil 
• 2  off 3 cm pieces  Cinnamon sticks
• 1 star anise 
• 2-3 cloves 
• ¼ tsp mustard seeds
• ¼ tsp  cumin seeds
• 1-2 sprigs curry leaves
• 1 medium onion finely chopped
• 1-2 green or red chillies or both (optional) 
• 1 tbsp (15ml) fresh garlic/ginger paste
• 1- 2 Tbsp (5ml-30ml) mild chilli powder 
• 1 tsp (5ml) coriander powder
• 1 tsp (5ml) cumin powder
• 1 tsp (5ml) garam masala
• ½ tsp (2.5ml) turmeric powder
• 1 can chopped plum tomatoes 
• 1 can chickpeas drained and rinsed 
• 1 cup (250ml) coconut cream 
• 1 tablespoon Kasuri Methi (optional)
• Salt to season
• Fresh coriander leaves to garnish
• Serve with lemon wedges (optional) 

Let’s cook 🙂

• Let’s cook:-)  
• Heat oil in a pot 
• Toss in  the cinnamon sticks, star anise, cloves, mustard seeds, cumin seeds and curry leaves.  When the seeds pop and leaves splatter – throw in the onions and chillies – cook until onions are soft and translucent.  
• Spoon in the garlic/ginger paste – give it a quick stir.  
• Add chilli powder, coriander powder, cumin powder, garam masala and turmeric powder – give it another quick stir.  
• Toss in the tomatoes and cook for about 3-5 mins.
• Throw in the chickpeas, stir well to incorporate the spices – allow to cook for 5 – 8 mins.
• Pour in the coconut cream and kasuri methi, once again give it another good stir.  
• Season with salt –  cover and cook on medium heat until the gravy reduces and thickens (10-15mins) 
• Garnish with fresh coriander leaves 
• Serve with rice, roti or bread along with a squeeze of lemon juice.
• Enjoy 😊 

Note: for additional flavour, you can a 1 tablespoon kasuri methi towards the end when it’s simmering.