Chunky Chickpea Curry

Quick to assemble, this is a deliciously chunky & nourishing one-pot-wonder. It’s also a fairly flexible recipe – if you’ve run out of chickpeas, try another tinned bean (in the photo, I’ve used chickpeas & organic adzukis) Once, I swapped the carrot for some cooked broccoli, since that was what needed eating in the fridge, and it was lovely. If you’ve got cooked veges ready to go, this curry can be whipped up pretty quickly.

I don’t tend to add much chili to my spiced dishes, as I prefer flavour over heat, but by all means, throw in some hotness to your taste. Ramp up the cayenne powder or add slices of fresh chili near the end of cooking.

Serve with rice, pickles & salad if desired.

1 Tbsp neutral oil for cooking

3 tsp cumin seeds

1 onion, chopped

3 tsp fresh ginger, finely chopped

3 cloves garlic, finely chopped

3 tsp garam masala powder

2 tsp ground cumin

4 whole star anise (optional)

¼ – ½ tsp cayenne powder, to taste (try ¼ first, maybe taste & add more)

1 medium carrot, chopped & cooked

1 medium potato, chopped & cooked

1-3 tsp salt, to taste

2 x 400g tins organic chickpeas (or 1 chickpea, 1 beans of choice)

1.5 cups tomato puree or passata

½ cup water (plus extra if needed)

optional:  fresh coriander/cilantro to serve

a handful or two of peas for that colourful pop

In a large fry pan (I use a heavy cast iron skillet), heat the oil over a medium heat. Sizzle the cumin seeds for a moment or two, then add the onion. Fry, stirring often, until it starts to soften. Once translucent, add the ginger & garlic. Cook until coloured but not burned, then add all the spices, including the whole star anise. Continue to fry & stir – it will smell great. Add all remaining ingredients, mixing well. Lower the heat and simmer for at least another five minutes to give the spices a chance to greet the ingredients with their wonderful aromatic profiles.

You can serve the curry fairly swiftly, though if you’ve got the time, allow the flavours to meld a little more by gently heating it for a while over the lowest flame. If you prefer a curry with more liquid/gravy, add some more water, in increments of about 1/4 cup, and stir well. Have a quick taste-test for salt – some passata/tomato can be sweeter than others, so season to your taste.

Remember to fish out the star anise before serving, or at least warn diners they’re there! My son likes to suck them & enjoy the aniseed/liquorice flavour.