Chickpea Curry – CJ Katz Cookbook

Ingredients

• 1 onion, cut into thin wedges
• 1” piece ginger, chopped
• 2-3 cloves garlic, chopped
• 1 carrot, cut in half lengthwise, and then cut into thin slices
• 1 generous heaping tbsp Vindaloo or Madras curry paste, such as Patak’s
• 1 tbsp methi (dried fenugreek) or fresh celery leaves
• 540 mL can diced tomatoes, preferably fire-roasted
• 540 mL can cooked chickpeas, drained and rinsed
• Water
• 1 heaping tsp vegetable stock base, such as Better than Boullion (or substitute vegetable stock for the water)
• 540 mL can coconut milk
• 1 tbsp cornstarch + 1 tbsp water
• Protein of your choice (optional), such as cooked chicken, turkey, pork or fish
• 1 ½ cups jasmine or basmati rice
• 2 ½ cups water
• Pinch salt