🌴 Chickpea & Coconut Curry 🥥
The ultimate summer curry! ☀️
Mild in spices, light and the flavours are just something else!
An easy family dinner idea, and suitable for everyone!
Recipe below!
Ingredients
400g Tinned Chickpeas, drained
400g Coconut milk
400g Chopped tinned tomatoes
1 Medium onion, finely sliced
4 Garlic cloves, minced
1/2 inch piece Ginger, finely grated
1 Chicken or vegetable stock cube
1/2 Lime, juiced
2 tsp Cumin powder
2 dried Curry leaves
1 tsp Mild curry powder
1 tsp Coriander powder
1/4 tsp Turmeric
1/4 tsp Kashmiri chilli powder
1/4 tsp Cinnamon powder
1 tbsp Fresh coriander, finely chopped (and some for garnish)
Salt, to taste
Method
Step 1 – In a medium pan, on medium heat,add 2 tbsp oil. Once hot, at the onions, cook until soft. Next add the garlic and ginger, sauté till fragrant. Now add all the dry seasoning and sauté for a minute.
Step 3 – Add the chickpeas to the pan and sauté for a few minutes. Now add the tomatoes and fry until some of the liquid starts to evaporate (5-6 minutes).Add the coconut milk, crumbled stock cube, lime juice, fresh coriander. Bring to a boil and then turn the heat down to low and simmer for 10 minutes!
Step 4 – Serve with basmati rice!!! Enjoy!!!!
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