Heat the oil in a saucepan and add the curry paste and 50ml of water.

Cook for a few minutes before adding the tomato puree.

Then add the chickpeas and some of the additional water until you are happy with the consistency. You may need to add more water as the curry simmers.

Simmer for 15 minutes and then add 2 tbsp of cream. This gives a lovely richness.

Simmer for another 5 minutes and serve.