3 Tbsp. vegetable oil
½ tsp. black mustard seeds
1 tsp. cumin seeds
2 large onions, diced
5 cloves of garlic, crushed
2 inch piece of ginger, peeled and grated
1 28 oz. can of crushed tomatoes
2 14 oz. cans of chickpeas, drained
1½ tsp. ground coriander
1 tsp. chilli powder
½ tsp. ground turmeric
1 tsp. Kosher salt
¼ cup heavy whipping cream (omit if you want a vegan dish)
1 14 oz. can full-fat coconut milk, just the creamy top
Cilantro, for garnish
Buttered, toasted bread for serving
Greek yogurt for serving
- Put the oil into a dutch oven medium heat and when hot add the mustard seeds and cumin seeds. Wait until you hear the mustard seeds pop, (un-popped mustard seeds taste bitter), then add the diced onions.
- Cook for 10 minutes, until they start to turn golden brown on the edges, then add the garlic and ginger. Cook for around 3 minutes, then add the canned, crushed tomatoes. Fill the empty can a quarter of the way up, swirl it to get all the extra tomato out and add to the pot.
- Allow the mixture to gently simmer for about 10 minutes, then add the chickpeas and warm them for about two minutes. Next, add the coriander powder, chilli powder, turmeric and salt. Add in the heavy cream and the creamy top of the coconut milk. Reserve the leftover coconut water for another use.
- Simmer for around 5 minutes. Garnish with chopped cilantro and serve with buttered, toasted bread and some greek yogurt.