Tiny #Kitchen, #Culinary Mission: #Tamarind #Tomato #Chickpea #Curry

Tamarind Tomato Chickpea Curry

Using yesterday’s tip caramelizing onions, you can make a pretty interesting curry. This is a hearty chickpea-based curry that balances the sweetness produced by the caramelization process in the onions with sourness from a tamarind influence.

Prep time: 5 minutes

Cook time:  25 minutes

Total time: 30 minutes

Yield: 2 servings


  • 3 tbsp peanut oil
  • 1 medium yellow onion
  • 3/4 tsp salt
  • 1/2 tbsp cumin
  • 1/4 tsp garam masala
  • 1/4 tsp cayenne pepper
  • 1/2 tsp black pepper
  • 1/4 tsp turmeric
  • 1 tbsp tamarind paste
  • 8 oz can tomato sauce
  • 14 oz can chickpeas, drained
  • 1/2 tbsp minced ginger


  1. Dice the onion by cutting in half, removing the skin, chopping off the ends and then cutting pole to pole and then across.
  2. Peel and finely mince the ginger, then set it aside.
  3. Add the oil to a pan and heat on medium-high until a splash of water sizzles.
  4. Add the onions to the pan with the salt and cook for about 20 minutes or until caramelized. Keep a close eye to be sure the onions do not burn, and adjust the temperature if necessary.IMG_20140901_210424
  5. Reduce the heat to medium and add in the cumin, garam masala, cayenne pepper, black pepper, and turmeric. Cook for about 2 minutes.IMG_20140901_210513
  6. Add the remaining ingredients (tamarind paste, tomato sauce, chickpeas and ginger).IMG_20140901_210651
  7. Reduce the heat to low and cover, letting the curry cook and reduce for about 3 more minutes. Uncover and take off the heat.IMG_20140901_211050
  8. Serve with rice.IMG_20140901_211359

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