Thursday, April 23rd, 2020
Warm 1 tbsp of oil and 1 tbsp of Curry Masala with a splash of water to cook the spices, continue adding a splash of water to ensure the spices do not burn. The spices will release their oils once the spices are cooked, if you are not sure, add another splash of water and just tease those oils (it should take about 5 minutes), DO NOT LET THE SPICES BURN, the splash of water will protect the precious spices and keep moisture in the pan.
Now add the tomato puree and a pinch of salt, simmer for 5 minutes with little splashes of water until the spices have released their oils again.
Pour in all the chickpeas, from a can, along with their water, this creates a nice sauce.
Simmer for 10 minutes until the chickpeas are nicely spiced, you can pour in a little water if you’d like more of a sauce.
Check the seasoning, a pinch of salt or an extra chilli makes a huge difference.
A little knob of butter, a splash of cream, a little nut butter or some coconut milk turns a lovely curry into something a little special.
Finish with fresh coriander, parsley, tomatoes, spring onion, a squeeze of fresh lemon, just to add some extra freshness.
Curry Masala is my handmade spice blend which has a base of garam masala, turmeric, ginger and garlic and lots of spices to create that perfect curry ever. This recipe is the perfect starting point in learning to cook curry from scratch and how to treat those lovely little sachets of spice.
Lajina Leal, Founder, Lajina Masala
Lajina had a Corporate Career as an Accountant for many years and whilst discussing an impending redundancy in an Indian restaurant with her friends, they persuaded her to set up an Indian Cooking School.
The fun started in October 2013 and the business has grown from strength to strength.