Coconut Chickpea Curry Recipe
- 1 Onion, diced
- 1 tsp Oil
- 3 tsp Garam Masala
- 1 tsp Ground Coriander
- 1 tsp Curry Powder
- ½ tsp Cumin
- 2 Garlic Cloves, crushed
- 4 Tomatoes, chopped
- 1 tsp Salt
- ¼ tsp Pepper
- 425g / 15oz Canned Chickpeas, drained
- Juice of a Lime
- 1 Cup Coconut Cream
- Heat the oil over medium heat in a medium sized frypan.
- Peel and dice the onion and add to the pan. Cook for about 5 minutes until softened and translucent.
- Add the spices and crushed garlic to the pan and cook for about 30 seconds over low heat or until very fragrant.
- Add the chopped tomatoes and cook for about 5 minutes over medium heat until it has formed a thick paste. Season with salt and pepper.
- Add the chickpeas and coconut cream. Stir until everything is evenly combined and simmer for 10 minutes or until thickened slightly.
- Add the lime juice and taste for seasoning, add more salt if needed.
- Serve with rice and flat bread.
Canned tomatoes can be used instead of fresh, you'll need a 400g / 15oz can.
This curry reheats and freezes perfectly.
Recipe by Recipes by Carina at https://recipesbycarina.com/chickpea-curry-recipe/
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