Chickpea and Coconut Curry serves 4.
This is an amazingly simple to make, delicious and an economical recipe, it can be made
as hot or as mild as your family likes, dress it down as a family mid-week dinner served
with nan bread or serve it as an additional curry when inviting friends for a curry night.
I have been making this curry for over forty years, its never failed to delight, it keeps well in
the fridge, and is warm and comforting so why not give it a go it will become a family favourite.
Ingredients
2 tbsp vegetable oil
1 large onion, diced.
1 tsp fresh or dried chilli, to taste
5 garlic cloves peeled and chopped.
thumb-sized piece ginger, peeled and grated.
1 tbsp ground coriander
2 tbsp ground cumin
1 tbsp garam masala or curry powder the level of heat your family like
½ teaspoon ground black pepper
½ teaspoon excellent quality salt
2 x 400g cans chickpeas, drained.
1 X400g can chopped tomatoes
I can of light coconut milk
1 cup fresh coriander chopped.
I lime or lemon ½ juiced ½ in slices.
Method
Heat the oil in a large heavy bottom saucepan, add the onion, garlic, ginger and chilli turn
to a medium heat, and cook till the onions are translucent, then add the cumin, curry
powder, black pepper and ground coriander, let the spices cook off but be careful not to
catch them, so stir them well, adding the juice of half a lime at this stage so the spices
don’t stick.
Add the chopped tomatoes, the chickpeas, coconut milk, and half the chopped coriander,
cook for a further 10-15 minutes on a medium heat. Add the salt to taste.
Serve with the remaining coriander sprinkled on top, with nan bread or jasmine rice and
lime wedges.