0.5 red onion
2 tablespoons olive oil
1 clove of garlic
1 piece of fresh ginger (about 1 inch)
0.5 a red chilli
1 tablespoons curry powder
1 teaspoon cumin powder
1 teaspoon ground coriander (cilantro seeds)
1 teaspoon ground paprika
15 oz can diced tomatoes
15 oz can coconut milk
0.5 cup rasins
15 oz can of chickpeas (drained and rinsed)
1 teaspoon salt
0.5 teaspoon ground black pepper
0.5 tablespoons maple syrup
small bunch of cilantro
zest of 0.5 lime
juice of 0.5 lime
Get a heavy bottom skillet on the stove with a couple of tablespoons of olive oil over a high heat.
Chop the onion… chop or crush the garlic… grate the ginger… chop the chilli (leave the seeds in if you like it spicy!).
Add it all to the pan and allow it to sweat. Add in the spices… curry powder, cumin, coriander, paprika. Stir in the pan for around 30 secs – 1min. Add in the tomatoes, chickpeas, raisins, salt and pepper. Keep the heat up to get the sauce boiling.
Chop the cilantro fresh cilantro and add it to the curry, along with the coconut milk.
Add the maple syrup, lime zest and juice and give it a quick stir.
I didn’t mention sliced almonds in the ingredients, but if you do have any in the pantry, a sprinkle of them on top when serving!