• 2tbsps sunflower oil
• 1onion, finely chopped
• 3garlic cloves, finely chopped
• 2.5cm piece of fresh ginger, peeled and grated
• 1red chilli deseeded and finely chopped
• 1.5heaped teaspoons garam masala
• 1/4 tsp ground turmeric
• 1/4 tsp brown sugar
• 400g chopped toms
• 400g tinned chickpeas
• 300ml coconut milk
• 30g fresh coriander chopped
• Salt & Pepper
• Basmati rice to serve

Instructions

1. 1

   Heat oil in a heavy based pan and add the onion

2. 2

   Add the ginger, garlic and chilli

3. 3

   Fry for 5 minutes

4. 4

   Sprinkle over the garam masala, turmeric and a pinch of the sugar

5. 5

   Fry for several minutes before adding the tomatoes , a little salt & pepper and the remaining sugar

6. 6

   Stir well and simmer for 30 minutes

7. 7

   Add the chickpeas to the sauce

8. 8

   Pour in half the coconut milk, season and simmer for 20 minutes before adding the rest

9. 9

   Check seasoning and simmer for a further 20 minutes

10. 10

    Stir through most of the coriander, reserving some for a garnish

11. 11

    Serve with rice