Chickpea curry with coconut rice

Recipe from: 22 April 2016
recipe, chickpeas, coconut rice, coconut, rice, cu

Ingredients 20
Servings 1
Minutes 00:10

Ingredients

Serving Change
  • 1
    onion, peeled and quartered
  • 1
    garlic clove
  • 2
    cm
    piece of ginger, peeled
  • 1-2
    red chillies, seeded
  • 10
    fresh coriander stems
  • 30
    ml
    peanut or sunflower oil
  • 2.5
    ml
    fine black pepper
  • 2.5
    ml
    turmeric
  • 12
    ml
    ground cumin
  • 5
    ml
    ground coriander
  • 1
    tin coconut milk
  • 2
    medium potatoes, peeled and cut into bite-sized cubes
  • 2
    tins chickpeas, drained and rinsed
  • 2
    tomatoes, sliced into thin wedges
  • 1
    punnet snow peas
  • 30
    ml
    light soy sauce
  • tamarind paste, to taste (or use lemon juice)
  • 40
    ml
    chopped coriander
  • fresh coconut shavings, to serve
  • cooked jasmine rice, to serve
 

Method

00:10
 
Put the onion, garlic, ginger, chilli and coriander stems into a food processor and blend until there is a smooth paste.

Heat the oil over medium heat and fry the paste for three minutes or until it starts to turn golden. Add the spices and fry until fragrant. Add the coconut milk a little at a time.

Add the potatoes, chickpeas and tomatoes and simmer for 15 minutes, or until the potatoes are cooked. Stir every few minutes to prevent the food burning. Add the snow peas, soy sauce and tamarind paste to taste. Simmer for three minutes, then stir the coriander through.

Mix the fresh coconut shavings into the hot jasmine rice and serve with the curry.

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Read more on: recipe  |  chickpeas  |  coconut  |  rice  |  curry
 

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