Creamy Coconut & Chickpea Curry
Total Time
30 minutes
Prep Time
0 seconds
Cook Time
30 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 1 tablespoon coconut/olive oil
- 1 onion
- 4 cloves garlic
- 1 tablespoon tomato purée
- 2 tablespoons medium curry powder
- 1 teaspoon black mustard seeds
- 1 teaspoon cumin seeds
- 240g canned chickpeas
- 1 x 14 oz tin chopped tomatoes
- 1 x 14 fl oz tin coconut milk
- 7 oz mangetout
- 3.5 oz frozen peas
- 4 tablespoons coconut yoghurt
- handful coriander
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Preparation
Step 1
Put the oil into a large saucepan over medium heat and add the onion. Fry for 8 minutes until softened. Add the garlic, tomato puree, curry powder, mustard and cumin seeds; fry for 30 seconds until it smells fragrant. Add the chickpeas and stir to coat in the spices.
Step 2
Pour in the tomatoes and coconut milk, stir and bring to the boil. Turn down the temperature and simmer for 10 minutes until slightly thickened. Add the mangetout and peas; simmer for 5 more minutes until soft but still have a little bite. Season to taste and serve with a spoon of coconut yoghurt and sprinkling of coriander.
Step 3
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