There are a huge range of curries, from countries all over the world! Curries can be hot, mild, rich, creamy, or light. This curry is both light and creamy, with variations to satisfy vegetarians and carnivores!
You will need:
- a sharp knife
- a chopping board
- a wok or deep saucepan with lid
- a saucepan with lid
and the ingredients (for four people):
- 1-2 cups rice
- A little oil
- 2 medium onions
- 2-3 carrots
- ½ a cauliflower
- frozen peas
- 2 cans chickpeas
- coconut milk
- ½ tsp garlic
- 1 tsp ginger
To start, wash your rice and put it on to boil. This will then boil while the curry cooks; you can find more details on cooking rice here.
Place your wok or deep saucepan on a gentle heat. Add a little oil (less than a teaspoon is fine), and dice your onion. (You can find more detailed instructions here: onions)
Add your diced onion to the pan, along with your ginger, garlic, and dried spices. I tend to cook by eye, so it’s difficult for me to give precise measurements for how much to use. A light sprinkling to roughly cover the onions tends to yield good results. Be generous with the coriander, but sparing with the turmeric and fenugreek as these can be bitter if overused. If you don’t have the individual spices, you can just use a generic curry mix.
Dice your carrots (instructions here), and add them to the pan. Add enough coconut milk to just barely cover the onions and carrots. Once the pan is boiling, make sure the lid is off so that the sauce will reduce down. (Reduce down is the culinary term for sauces losing water and getting thicker.) There should always be a little liquid left during cooking – if it’s all gone, add a little more milk.
Cut your cauliflower into mini florets (tutorial here), then add them to the pan.
Drain and rinse your tinned chickpeas.
Five minutes before serving, add your chickpeas and frozen peas to the pan.
Just before serving, make sure to taste the sauce. If it tastes like it’s lacking something, try adding a teaspoon of salt. For a creamier sauce, you could add ground cashew nuts; if you want a sweeter curry, try adding dessicated coconut or raisins!
This curry is delicious with just chickpeas, but if you’d rather have meat, chicken also goes well with this recipe. Simply add chunks of chicken (roughly 2cm cubes) along with the onions.