Sunset Hush Cooking

Ingredients

• 200 g dried chickpeas (or a 400 g / 15 oz can)
• 30 g ginger (a small knob, 4-5 cm long)
• 7 cloves of garlic
• 700 g tomatoes (or two 400 g cans of tomatoes)
• 180 g onion (1 big onion)
• 2 tsp tomato paste
• oil for frying
• 25 g butter
• 1/2 cup fresh coriander

Spices and seasoning:

• 1/4 tsp mustard seeds
• 1/4 tsp cumin seeds
• a pinch of chilli flakes
• 1/2 tsp turmeric
• 1/4 tsp ground coriander
• 1/4 tsp ground cumin
• 1 tsp curry powder
• 1/4 tsp paprika
• salt to taste
• 1 tsp sugar

Garnish:

• cream or coconut milk
• fresh coriander
• 30 g melted hot butter + a pinch of chilli flakes + 1/4 tsp paprika

Directions

1. Boil 200g of dried chickpeas with your method of choice or get a 400 g can of chickpeas.
2. Finely chop 180 g of onion or use a food processor. The onion pieces should be quite small: 2-3 mm, so they melt into the sauce.
3. In a pan on medium heat, add oil and 25 g of butter. When the butter has melted, transfer the onions into the pan and let them sweat until translucent.
4. In the meanwhile, blend 700 g of tomatoes into tomato puree or take canned tomatoes.
5. Finely mince garlic and ginger, or use a food processor. Don’t forget to stir onions occasionally so they don’t burn.
6. When the onions have become translucent, add more oil and bloom spices for about 10-15 seconds: 1/4 tsp mustard seeds, 1/4 tsp cumin seeds, a pinch of chilli flakes, 1/2 tsp turmeric, 1/4 tsp ground coriander, 1/4 tsp ground cumin, 1 tsp curry powder, 1/4 tsp paprika.
7. Add 2 tsp tomato paste and cook it for another 15 seconds.
8. Pour in the tomatoes, add 1 tsp sugar (to balance the acidity) and salt to taste, and mix.
9. Reserve some of the chickpeas, put the rest into the curry.
10. Blend the remaining chickpeas with some water using an immersion blender until smooth.
11. Pour the blended chickpeas into the curry, mix, cover with a lid, and let it simmer for 10 minutes.
12. Chop 1/2 cup of fresh coriander.
13. Melt 30 g of butter on the stove or in a microwave. While the butter is hot, add a pinch of chilli flakes and 1/4 tsp paprika powder, and mix.
14. Serve the curry over rice, with a drizzle of cream or coconut milk, a generous amount of fresh coriander, and a drizzle of flavoured butter.

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