Curry in a Hurry

Ingredients

3 tablespoons vegetable oil

1 medium onion - finely chopped

2-3 cloves garlic - finely chopped

6-10 dried chillies - whole, (optional)

2 whole cardamon pods

1 teaspoon ground cumin seed

1 teaspoon ground coriander seed

½ teaspoon dry ginger powder

½ teaspoon turmeric

1-¼ cup water

½ teaspoon concentrated tomato paste

Salt to taste

1 teaspoon dried fenugreek leaves washed and then drained

 Method 

1. Heat the oil over a medium high heat and add the onions.
2. Stir fry for a few minutes then add the chillies and cardamon and fry for 2 more minutes.
3. Add the garlic, stir, turn the heat down to low and cook for 10-15 minutes
4. Add the cumin, coriander, ginger and turmeric and leave to fry over a low heat for 2 or 3 minutes, stirring occasionally
5. Add 10 fluid ounces hot water, the tomato puree and the salt and simmer for 30 minutes.
6. If you are using chicken or meat then add it now, cut into bite size pieces.
7. Stir the sauce from time to time and add a little hot water if necessary.
8. If you are using the fenugreek leaves add them 10 minutes before the end of the cooking.  Add chick pea now.
9. Cook down until there is very little liquid left as a sauce.