Home
Recipes
turmeric

Fried chicken with spices and harissa mayonnaise

Battered and

Fried chicken with spices and harissa mayonnaise

30 minutes

Butter chicken

Curry recipes

Butter chicken

25 minutes

Chicken koftas in spicy curry with roast potatoes

Chicken recipes

Chicken koftas in spicy curry with roast potatoes

30 minutes

Cheat's paella

Cheat recipes

Cheat’s paella

25 minutes

Curried bean stew

Stew recipes

Curried bean stew

10 to 15 minutes

Garam masala spice mix

Garam masala spice mix

Boerewors stew

Sausage recipes

Boerewors stew

15 minutes

Bobotie with brown rice and lentils

Bobotie with brown rice and lentils

20 minutes

Seafood laksa

Fish recipes

Seafood laksa

25 minutes

Spicy potato omelette

Spicy potato omelette

15 minutes

Pakoras with tomato and cinnamon chutney

Fritter recipes

Pakoras with tomato and cinnamon chutney

30 minutes

Chickpea curry

Chickpea recipes

Chickpea curry

25 minutes

Load more

Chickpea curry

By Alexis Kriel

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 25 minutes

Ingredients

3 T sunflower oil
1 t mustard seeds
1 t cumin seeds
1 t fenugreek seeds
2 t ginger, minced
6 curry leaves
1 large butternut, peeled and cut into cubes (substitute with 4 potatoes)
2 cups cooked chickpeas
2 medium-sized tomatoes, roughly grated
1 clove garlic, crushed
1 t turmeric
1 t ground cumin
Sea salt to taste
Fresh coriander, to garnish

Method

Heat the oil until hot but not smoking. Fry the mustard seeds until they pop, then add the cumin and fenugreek seeds and, when the latter have turned golden, add the ginger, chillies and curry leaves. Stir to combine.

Add the potato or butternut, cover and cook over a low heat for 7 minutes, or until the vegetables have softened, but are still firm. Add the chickpeas, tomato, asafoetida or garlic and remaining spices. Mix, cover and cook for 10 minutes.

Season with salt and garnish with coriander.

Discover more curry recipes here