River Cottage

Hugh shows us a tasty curry made from just corner shop ingredients on River Cottage Veg

Serves 2

• 2 tbsp sunflower oil
• 1 small onion, thinly sliced
• 2cm piece of ginger, finely grated
• Pinch of dried chilli flakes
• 1 garlic clove, crushed
• 2 tsp curry powder or paste
• 400g tin chickpeas, drained and rinsed
• 5 tbsp tomato ketchup
• Juice of ½ lemon
• Sea salt and freshly ground black pepper
• Handful of coriander, to finish

1. Heat the oil in a frying pan over a medium-low heat. Add the onion and sweat for around 8 minutes, until soft and golden, then stir in the ginger, chilli flakes, garlic and curry powder or paste. Fry, stirring, for 1–2 minutes more.

2. Add the chickpeas, tomato ketchup and enough water to just loosen to a thick sauce consistency. Simmer gently for about 5 minutes, then stir in the lemon juice. Taste and add salt and pepper if needed.

3. Serve in warmed bowls scattered with coriander leaves. Plain rice, quick-cook noodles, naan or flatbreads are all good accompaniments.