Quick Chickpea Curry Topped with Samosas

Curry

• ¼ cup vegetable oil
• 1 white onion, chopped
• 2 garlic cloves, chopped
• 1 tsp. ginger, peeled and finely chopped
• 1 tbsp. tomato paste
• 1 tbsp. honey
• 2 tsp. curry powder
• 2 cups chicken or vegetable stock
• 1 tbsp. cornstarch, diluted in 2 tbsp. cold water
• 2 cans (2 x 540ml) chickpeas, rinsed and drained
• Salt and pepper to taste

Topping

• 4 to 6 store-bought samosas, cut in 2
• ¼ cup mint and cilantro chutney
• ¼ cup date or tamarind chutney
• ¼ cup plain yogurt
• ¼ cup pomegranate seeds
• ¼ cup red onion, finely chopped
• A handful of cilantro leaves, to serve
• Naan or thin pita bread, to serve

EQUIPMENT

• Toughened Nonstick Pro Braiser