Cosy into the new year with a healthy, warming curry! January 17 2015

Happy new year! We're starting 2015 with a warming and incredibly tasty recipe. Backed by popular demand, here is Ambu Tree's chickpea curry recipe (which I have available to sample at every farmers market).

Hope you enjoy it and here's wishing you all an amazing 2015!

Aromatic Chickpea Curry

Serves 4-5


  • 3 red onions – finely chopped
  • 5-6 garlic cloves – finely chopped
  • 50g (1/2 pot) Ambu Tree tandoori marinade
  • 1 tsp dried pomegranate seeds (optional)
  • 500g tomato passata
  • half inch seedless tamarind (optional)
  • 3 x 400g tins of cooked chickpeas
  • 1 large fresh green chilli cut lengthwise
  • Large handful of fresh chopped coriander 
  • 1-2 tbsp oil / cooking spray
  • Mild Tandoori Marinade
    Spicy Tandoori Marinade

       Cooking Method        

    1. Heat oil or cooking spray in a large heavy based wok/pan
    2. Add onions and cook on low-medium heat until they are just starting to lightly brown. Add garlic and fry for 2-3 mins.
    3. Add Ambu Tree tandoori marinade and pan fry for 3-4 mins. 
    4. Add pomegranate seeds (if using), stir into spices for a minute. Add tomato passata.Then add tamarind (if using).
    5. Cover and cook this mixture in the pan for around 15 minutes, stirring regularly until the oil separates from the tomato mixture. This is important to maximise flavour. 
    6. Stir in 1 cup of water. To get a smooth, thick curry base, purée mixture with a blender.
    7. Return to the pan and add chickpeas, green chilli, more water (if desired) and salt to taste. Cover pan and cook for 10 minutes.
    8. Add chopped coriander. If you haven’t used tamarind, you can add lemon juice to taste at this stage.
    9. Serve with steamed rice.