Chick pea curry
Serves 6
1 syn per serving or free if using spray oil
2 onions chopped
1 tablespoon of oil (6 syns)
1 14 oz tin of chopped tomatoes
2 tins chick peas or red kidney beans (drained and washed)
1 teaspoon ginger puree
2 teaspoons of salt
½ teaspoon chili powder
½ teaspoon turmeric
½ teaspoon Garam Masala
Fresh coriander to garnish
Fry onions in oil till brown, add ginger paste and tomatoes.
Add all spices and cook until it makes a paste.
Add peas, cook in the paste then add 1 cup of water.
Simmer for 2-5 minutes, add coriander and serve with rice.
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