Coconut chickpea curry
Preparation : 20 min
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Yields : 4 servings
Ingredients
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480 g cooked chickpeas
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1 large red onion thinly sliced
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3 cloves garlic minced
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1 inch fresh ginger peeled and minced or grated
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1-2 tbsp coconut oil
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1 tbsp garam masala
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1 tbsp curry
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1/4 tsp ground black pepper
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1/4 tsp salt (plus more to taste)
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1/2 cup diced tomatoes
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300 ml coconut milk
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2 tbsp freshly-squeezed lime juice
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chopped fresh cilantro for garnishing
Preparation
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In a large pan, heat the coconut oil, add the onion, garlic and ginger. Cook, stirring frequently, until it isbecomes lightly softened
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Reduce the heat to medium. Add the the garam masala, curry, black pepper, and salt. Cook for 1 min more to toast the spices
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Add the tomatoes to the pan and stir well. Continue to cook, stirring occasionally, for about 3-5 minutes
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Add the coconut milk and chickpeas, bring the mixture to a boil, then reduce the heat to medium-low
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Simmer the coconut chickpea curry for about 10 minutes or until reduced slightly. Stir in the fresh lime juice
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Season to taste with additional salt (or other spices)
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Serve hot, over rice or other accompaniments of choice, and garnished with chopped fresh cilantro