Chickpea Curry with Coconut, Turmeric + Curry Leaves

• 1 jar Queen Chickpeas or Queen Black Chickpeas (or 2 x 400g tins of chickpeas) - with their bean stock
• 3 tbsp vegetable oil
• 1 tbsp black mustard seeds
• 2 dried mild red chillies
• 5 curry leaves
• 150 g onions, thinly sliced
• 150 g tomatoes, finely chopped
• 1½ tsps ground turmeric
• 1 tsp Kashmiri chilli powder
• 150 ml water
• 400 ml coconut milk
• 2 tbsp tamarind paste (or to taste)
• ½ tsp garam masala
• finely chopped coriander leaves, to finish
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• 50 g freshly grated coconut (or desiccated/dried shredded coconut)
• 2 tbsp coriander seeds
• 2 clove garlic
• 10 curry leaves

Instructions

1. First, make the spice mix. Put all the ingredients into a dry frying pan over a medium heat and fry for 5-7 minutes until lightly toasted. Remove from the heat, leave to cool and then grind in a spice grinder until fine. Set aside.
2. Heat 3 tablespoons of vegetable oil in a heavy-based saucepan over a medium heat. Add the mustard seeds, dried chillies and curry leaves. As they splutter, add the onions and fry for 10-12 minutes until softened and lightly browned. Next, add the tomatoes along with the turmeric and chilli powder. Fry for 5 minutes, mashing the tomatoes lightly with the back of a spoon. At this stage, add the spice paste and stir well. Add the chickpeas, stir well again and cook for 2-3 minutes, then add the water, season with salt, cover and simmer over a low heat for 12 minutes.
3. Add the coconut milk, cover again and continue to simmer for 7-8 minutes. Finally, add the tamarind paste and stir well. Finish with the garam masala and coriander before serving.