I cooked this easy peasy chickpeas curry while in a quarantine in Honduras. I definitely didn’t have all the ingredients I usually use - that’s why I call it an improvisational curry!
But I approached it similar as I normally do when making Indian-inspired curry. A nice flavorful base, roasted veg and legumes of my own choice.
If you want to know about all the substitutes you can make - take time to watch this cooking video below. I explain everything in detail and you can also see me prepare it.
Have a great day and I hope you are safe,
it would be great if you have
For the Indian-inspired curry
roll up your sleeves
For the base of curry
Blend onion, ginger and garlic in a food processor or blender until a paste forms.
Making of curry
Heat 3 tablespoons of oil in a pan and cook the paste and spices for 5 minutes and stir from time to time. At the end add tomato paste and cook for 2 minutes more. Set aside.
Cut the vegetables.
Clean the pan with a paper towel and put it back on the heat.
Add two tablespoons of oil and roast the vegetables for 7-9 minutes. In the same pan add the paste, chickpeas and water. Cook for 10 minutes on medium heat.
Let's serve our curry!
Serve the curry with rice, flatbread and other toppings of your own choice!
I suggest you watch my vlog to see all the substitutes you can make. I really go into detail :)