I’m not very imaginative about cooking the everyday meals. For many years, until I finally succumbed to planning our meals, I’d get to 5pm, realise I had to get everyone fed quickly before the evening run of activities started and find any meat I had was frozen, and I’d no idea what to do with the odd assortment of veg I have. This curry is a life-saver at those moments! We first were given it one cold, blustery New Year’s Day, at the boat club when the boys were sailing. I liked it so much, I asked for the recipe. One of my sons recommends adding an extra big pinch of chilli powder!
1 onion
1 clove garlic
2tblsp oil
1/2 tsp cumin seeds
1/2tsp turmeric
2 tsp ground coriander
400g tinned tomatoes
400g tinned chick peas
splash of water or stock
pinch cayenne pepper
1/4 tsp garam masala
Fry onion, garlic, cumin, turmeric and coriander in oil.
Add tinned tomatoes and chick peas and water/stock.
Simmer for about half an hour, until all piping hot!
Can serve with basmati rice and a sprinkle of garam masala, if you have any!
It’s an easy one to double or triple etc, and apparently can be frozen, though
we’ve never let it get that far!
Mothering through the seasons 