1 (or half a large) yellow or spanish onion
1 hunk of fresh ginger, peeled
1 large can crushed tomatoes or other tomatoes
1 small can of tomato paste
2 cans chickpeas
Tumeric
Curry powder
Cumin
Coriander seeds
Chili powder
Salt
Any other seasonings you like
Make rice (mix 1 cup rice with 2 cups water and bring to a boil. Cover and simmer on low for 15 mins. Start this first)
Heat a few tbsps of oil in a pan. Meanwhile, use a food processor to very finally puree the onion and ginger into a paste. Add seasonings to the hot oil. I usually use a couple tablespoons of each plus a teaspoon of chili powder, but I don’t measure any of them. I shake them in until it looks like a good amount. You can always add more if it’s not flavourful enough. If you’re not a huge coriander fan, you can crush them first. I like them whole.
Toast the spices in the oil for a few minutes then add the onion puree. Heat until the onions are soft and it’s fragrant. (If your tomatoes aren’t pureed, you can do that while the onion cooks). The sharper your onion, the longer you will need to cook it. Add tomato puree and tomato paste to the pan and mix well. Let it simmer for several minutes.
Add the chickpeas and buff up any seasonings that need it. Cook until the rice is done then for five minutes more while the rice rests.
Serve curry over rice.