This is a super-simple curry that you can easily adapt to suit your tastes. You could use tinned white beans or lentils instead of chickpeas, and broccolini could be substituted for any vegetable or combination you prefer. I also like to put it in a casserole dish, break eggs on top and bake in a 180C oven until they set. The recipe also makes a nice base for some sautéed fish or chicken, or you could leave out the yoghurt to go vegan.
2 tbsp olive oil
1 large brown onion, peeled and thinly sliced
5 garlic cloves, finely chopped
1 heaped tsp macha chilli paste*
2 tsp ground cumin
1 tsp ground coriander
1 tsp ground ginger
2 tbsp garam masala
400g can chopped tomatoes
2 x 400g cans chickpeas, drained and rinsed
2 bunches of broccolini, cut into 2cm lengths
1 cup of coriander leaves, chopped
juice of 1 lime
FOR THE GARLIC YOGHURT
1 cup sheep's milk yoghurt (or regular yoghurt)
1 garlic clove, crushed and finely chopped
juice of ½ a lemon
1. To make the garlic yoghurt, place yoghurt in a small bowl, add the garlic, lemon juice and season with sea salt, fold through and refrigerate until needed.
2. In a heavy-based frying pan over medium heat, add the oil and onion, season with sea salt and cook until soft, about 10 minutes.
3. Add garlic, macha chilli paste, ground cumin, coriander, ginger and garam masala, and cook for another 3 minutes, frequently stirring.
4. Pour in 250ml (1 cup) water and the whole can of tomatoes (including the juice) and stir. Bring to a gentle simmer and cover, then cook for 5 minutes.
5. Add the drained chickpeas and broccolini and bring back to a simmer. Cover and cook until the broccolini is tender, about 8 minutes. Fold through the coriander and the lime juice.
6. Divide between 4 bowls, put a large dollop of garlic yoghurt on top of each, and serve.
*You can order salsa macha chilli paste online from Fireworks Foods.