Ingredients:

• 2 tbsp – oil
• 1 tsp – crushed Ginger root
• 1 tsp – crushed Garlic
• 1 – large onion, sliced
• 2 tbsp – Chickpeas flour (besan)
• 1 tbsp – curry powder
• 1/4 tsp – Turmeric powder
• 2 – medium sized tomatoes, peeled and chopped
• 1 – Bay Leaf
• 1 tsp – coarsely ground black pepper
• 3 cups – water or veg stock
• Lemon wedges

Method:

1. Heat oil in a pan and add the ginger and garlic.
2. Saute for 2 minutes, then add the onion and saute until the onion is transparent.
3. Add the gram flour, curry powder, turmeric, tomatoes, bay leaf, pepper and water.
4. Bring to a boil, cover and reduce heat.
5. Simmer for 45 mins, then process in a blender or pass through a sieve.
6. Stir well and serve with lemon wedges.

Recipe courtesy of Linsy Patel