Quick Chickpea Korma

Ingredients

• 6 tbsp vegetable oil
• 8 cloves garlic, crushed
• 12cm root ginger, peeled and finely chopped
• 4 tbsp commercially available vegetarian Korma curry paste
• 3 x 400g tins chopped tomatoes
• 450ml light vegetarian stock
• 6 onions, peeled and chopped
• 675g mushrooms, sliced
• 3 x 425g tins chickpeas, drained
• 250g flaked almonds, toasted
• 150g creamed coconut, grated
• Handful fresh coriander leaves, chopped

Method

1. Gently fry the garlic, ginger and Korma curry paste in 45ml/3tbsp of the oil for 2-3 minutes. Add the tomatoes and stock and cook for a further minute. Blend the ingredients in a liquidiser until smooth.
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 minutes.
3. Pour the curry paste over the onions and mushrooms, and add the drained chickpeas and most of the coriander. Heat gently for 10 minutes.
4. Stir in the creamed coconut and flaked almonds, reserving a few, and season to taste. Garnish with the remaining coriander and a few toasted almonds.
5. Serve with rice or cous cous, poppadums and mango chutney for a satisfying Indian meal.