1 tbsp EVOO
1 tbsp butter
1 onion, diced
1 garlic clove, crushed
1 tsp finely chopped ginger
½ tsp cinnamon
½ tsp ground coriander seeds
½ tsp turmeric
½ tsp cumin
½ tsp paprika
1 tsp garam masala
100g tomato paste
400g lite coconut cream
400g tinned chickpeas, rinsed and drained
- Heat oil and butter in a frying pan over medium heat. Fry onion, garlic and ginger for 3 minutes.
- Add spices and cook for 5 minutes, stirring regularly.
- Add the tomato paste and coconut cream and gently stir through. Cook for 5 minutes.
- Stir through the chickpeas and reduce heat to a gentle simmer and cook for a further 5 minutes.
Serve with basmati rice and top with natural yoghurt and cashew nuts.
Garnish with roughly chopped coriander and chilli flakes.