Chickpea Ketchup Curry – Vegan MoFo Day 30!

It’s the last day of Vegan MoFo 2015! I hope everyone has enjoyed it.

For the final day, the prompt is “Fusion Challenge“. I decided to combine probably my two most used cuisines – British and Indian. This meal is unabashedly tasty, junky, comfort food. Like pizza, or mac and cheese, or a thick hot chocolate on a cold day…this is a meal that can become a classic food for when you need cheering up.

If you are a connoisseur of fine Indian cuisine, look away now. I don’t claim this curry to be authentic, but isn’t that what British curry is about? We took the cuisine and mish-mashed it into our own thing. And this takes that one step further.

This is a curry with chickpeas and ketchup…all served on a bed of chips from the local chippy!

We have a set way of making this. First, we make the curry on the stove top.

Then, we turn off the heat, cover it with paper/towel/whatever (this is just to keep any nasties out), and pop down to the local chippy, which is less than a five minute walk from our house.

For you non-Brits, a “chippy” is a shop where they sell mainly chips. Chips are “fries”, specifically thick cut ones. Chip shops usually also sell fish and other meaty things but you can buy chips on their own, which is what we do.

This is a bag of chips!

If you can’t get chip shop chips (I feel sorry for you) then serve this over potato wedges, steak cut fries, or just rice if you want.

Anyway once we’ve got our chips, we head home, fire up the stove again (add a little hot water to thin the curry if needed) and then spoon it over the chips. And enjoy!

Chickpea Ketchup Curry

• Servings: 2
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Ingredients

• 1 onion, chopped
• 1 clove garlic, chopped
• 1 tsp chopped ginger (use about a half inch square piece)
• 1 can chickpeas, drained
• 1/2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1/4 tsp cayenne powder
• 5 tbsp tomato ketchup
• 1 tbsp lemon juice
• Salt & Pepper
• hot water
• Chips, to serve.

Directions

1. Fry the onion, garlic, and ginger until the onion is soft.
2. Add the spices, salt, and pepper and let cook for a minute or two.
3. Stir through the chickpeas and let them cook for another couple of minutes.
4. Add the tomato ketchup, and enough hot water to make the sauce fluid.
5. Cook for about 5 minutes, adding more hot water if needed. Stir through the lemon juice.
6. Serve on top of chips!