Category
Main dishes
Servings
4
Prep Time
15 minutes
Cook Time
15 minutes
Author:
Jack Martin
Mild vegetarian chickpea curry using our North Indian inspired Special Makhani Cook-In Sauce.
Ingredients
-
1/2 thumb sized piece of ginger, peeled and chopped.
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2 cloves of garlic, chopped.
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2 chopped mild chillis.
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Pinch of salt.
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Handful of coriander.
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Tablespoon of plain yoghurt per serving.
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2 cans of chickpeas.
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1 jar of Special Makhani Cook-In Sauce.
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2 tablespoons oil.
Directions
Heat a well oiled wok/deep pan to a medium heat.
Once hot, add in your onion, ginger and garlic and cook for around 5 minutes.
Throw in your drained chickpeas and heat for a further 5 minutes. Add salt for taste.
Mix in your jar of Special Makhani Cook-In Sauce and finish cooking until everything is well heated, around 5 more minutes. Ensure the sauce doesn't stick by regular stirring.
Serve hot with rice, topping with mild chillies, fresh yoghurt and coriander.
