Chickpea curry with coconut rice
|1||onion — peeled and quartered|
|1||garlic — cloves|
|2 cm||fresh ginger — peeled|
|1-2||red chilli — deseeded|
|10||fresh coriander — stems|
|30 ml||peanut oil — or sunflower oil|
|2.5 ml||freshly ground black pepper|
|12 ml||cumin — ground|
|5 ml||coriander — ground|
|1||coconut milk — tinned|
|2||potatoes — medium, peeled and chopped|
|2||chickpeas — tinned, drained and rinsed|
|2||tomatoes — sliced into thin wedges|
|1||mangetout — punnet|
|30 ml||soy sauce — light|
|tamarind — paste|
|40 ml||fresh coriander — chopped|
|coconut — shavings, to serve|
|rice — jasmine, cooked, to serve|
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.
To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.