Preparation
- Heat the oil in a large pot over a medium-high heat and fry the onion for 3 to 5 minutes until translucent and lightly browned.
- Add the garlic, ginger and chilli and fry for 3 to 4 minutes until the garlic smells fragrant.
- Stir in the cumin, coriander, turmeric, chilli powder, 1 tsp garam masala and the salt and toast for 1 to 2 minutes.
- Add the tomatoes, chickpeas, water and sugar, scraping up anything stuck to the bottom of the pot. Bring to the boil, cover and simmer for 15 minutes, stirring occasionally; the sauce should thicken, so add a little water if needed.
- Remove the lid, reduce the heat, stir in the lemon juice, remaining garam masala and coriander and leave for 1 to 2 minutes. Adjust the salt and serve with basmati rice or naan.
Drink with it
Pale lager · excellent match
Pale lager or pilsner, ice cold
Fizz and a lean malt refresh the palate after the thick tomato sauce and let the spices stand out.
Pils or Helles: What's the Difference?White wine · excellent match
Riesling off-dry or Gewürztraminer medium dry
A little residual sugar tames the chilli, the acidity meets the tomato, and Gewürztraminer builds a bridge to ginger and garam masala.
Which wine pairs with food? A simple approach to choosingIPA · good match
Pale ale or mild IPA with citrus notes, cold
Citrus and resin from the hops pick up the coriander and lemon juice; a strongly bitter IPA would fan the chilli, though.
What Is an IPA? Hop Aroma with Many FacesLondon dry gin · good match
Gin and tonic with a London Dry, plenty of ice, slice of lime
Juniper and coriander seed in the gin mirror the spices, while fizz and ice cool the palate.
London Dry Gin: does it have to come from London?White rum · good match
White rum highball with ginger beer and lime, plenty of ice
The ginger in the glass mirrors the ginger in the curry, and fizz and ice refresh.
White or dark rum: what does the color really tell you?