Serves 4-6
15ml Olive Oil
5ml Freshly Grated Ginger
1-2 cloves Garlic crushed
10ml garam masala
1 x 400g can chopped Tomatoes
1 x 400g can Chickpeas drained
2 spring onions chopped
150ml thick low-fat plain yoghurt
5ml curry paste (I just used curry powder)
30ml Fresh mint chopped
30ml fresh coriander, chopped
salt & freshly ground black pepper to taste
Heat the oil and fry the ginger, garlic and garam masala for two to three minutes.
Add the canned tomatoes and drained chickpeas and bring to the boil - reduce the heat
and simmer gently for 15 mins.
Finely chop spring onions and combine in a bowl with yoghurt, curry paste, mint and coriander.
Season well.
Place chickpea mixture into serving dish and swirl in yoghurt mixture.
Serve immediately.
Sent in from Irene in South Africa (I left it to marry for a couple of hours).
I am presuming that if it was left to marry for a couple of hours it was heated up
again before serving. Diane