Coconut chickpea curry
Here is a tasty, healthy and easy coconut chickpea curry recipe that everyone can enjoy, whether vegetarian or not. Chickpeas are always good for you but the secret is to find exciting and interesting ways of presenting them. This dish ticks many boxes and is packed full of goodness and flavour.Print this Recipe
- 1 cup of basmati rice
- 2 tablespoon of coconut oil
- 1 onion, finely sliced
- 3 garlic cloves, minced
- 1 tablespoon of garam masala
- 1 tsp Kashmiri chilli powder
- 1 tsp mild curry powder
- ¼ teaspoon of cumin
- 1 tin chopped tomatoes
- 2 tins chickpeas, drained
- 1 tin coconut milk
- 1 tablespoon of cornflour
- ¾ ounce / 25g creamed coconut, roughly shredded
- juice of one lime
Cook the basmati rice according to the packet instructions.
Meanwhile, in a medium sized casserole dish, heat the oil and sauté the onion for 5 minutes.
Add the garlic and spices and stir to combine, heating for another minute or two.
Add the tomatoes and simmer for 5 minutes before adding the chickpeas, coconut milk, cornflour and creamed coconut and stir well.
Bring back to the boil and reduce to a simmer for 10 minutes.
Remove the coconut chickpea curry from the heat, then add the lime juice and the cooked rice and stir to combine. Serve and enjoy.
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