EZ Curry

Ingredients

1 White Onion

2 Cans Chickpeas

1 Cup Frozen Peas

1 Can Crushed Tomatoes (the small cans, like 400g) ^{1Crushed, diced, whole and you mash them up yourself, doesn't really matter but I like the consistency of crushed better. The Ardmona crushed tomatoes are my favourite. ↓ go to note}

1 Can Coconut Milk or Coconut Cream ^{2Depends how decadent you're feeling that day. I usually do the milk. ↓ go to note}

Like 2 Tbsp Keen's Curry Powder ^{3That's right, the orange box from Woolies. This stuff rips. If you want to experiment you can do whatever spice combination you feel like to change the vibe. Some options are: garam masala + turmeric, curry leaves + cumin + ginger + mustard seeds, literally whatever. ↓ go to note}

For Rice

Jasmine Rice^{4Or whatever you have in the cupboard. Maybe not sushi rice. ↓ go to note}

2-3 Cardamom Pods

2-3 Cloves

To Serve

Roasted unsalted cashews

Greek Yoghurt

Lightly Chopped Coriander

Best made in a high-sided large frying pan.

Method

1. Dice onion.
2. Drain chickpeas, reserving some of the chickpea juice.
3. Stick the frozen peas in the microwave for like 2 minutes.
4. Start rice cooking. For fragrance, add the cardamom and cloves at the start^{5If you like living on the wild side, leave them in for a flavourful surprise when you accidentally eat one. If not, scoop 'em out before serving. ↓ go to note}.
5. Heat olive oil in pan and cook onion^{6I like to do relatively low heat after the pan has heated up and just yellow them slowly. The longer and slower the tastier, but you can just blast them and be done and it doesn't really matter. ↓ go to note}. Throw a decent pinch of salt in.
6. Make a little room in the pan and dump the curry powder in the middle as a single layer to toast. ^{7This only needs about 10-20 seconds or it'll start burning. Just do it until you can really smell the spices over the pan. Toasting your spices helps the flavours come together via dark magic. The recommended way is to do it in a dry pan before starting but I either forget or can't be fucked. ↓ go to note}
7. Fucken pour everything else into the pan. Add a bit of the reserved chickpea juice, maybe like a couple of tbsp^{8The high starch content thickens the sauce when it boils down. You can also add corn starch but I always put too much in and accidentally make jelly. ↓ go to note}.
8. Bring to light boil then lower the heat^{9The longer and slower the better, but you can leave it on a high boil and it'll be ready in a couple minutes. ↓ go to note}. Continue until the sauce is not too watery, this is personal taste^{10You can also just throw it in a warmed up slow cooker and forget about it for a couple of hours. Crack the lid a bit to reduce the water content, but be careful not too leave it cracked for too long. ↓ go to note}. Salt to taste after boiling down^{11If you add the right amount of salt before it boils down, you will end up with a dish that is way too salty as it concentrates. ↓ go to note}.