Step 1

Place a medium-sized pan on medium / high heat and add 2 tbsp of oil. Add finely diced onion and cook until it starts to caramelise.

Step 2

Add garlic and turmeric and stir into mixture until the aromas are released. Then add crushed coriander seeds, followed by grated ginger and stir in.

Step 3

Stir in the dried fenugreek and place bay leaf into the pan. Then pour in coconut milk and stir (lower the heat if required to get it to a gentle simmer).

Step 4

Leave to simmer for 5 minutes and then add drained chickpeas and stock. Simmer for a further 10 minutes.

Step 5

Add chopped fresh herbs, lime juice and sliced red chilli and stir the curry until evenly distributed. Place a lid on the curry and let simmer for a minimum of 20 mins.

Step 6

Taste the curry and adjust seasoning and / or lime juice. Garnish with some more sliced chilli and / or fresh herbs. Serve with rice and / or naan.