Chickpea curry with coconut rice

Anina's Recipes
4 servings Prep: 10 mins, Cooking: 30 mins
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Try this flavourful Asian-inspired recipe whether you are vegan or not.

By Food24 May 26 2017
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Ingredients (20)

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
2.5 ml turmeric
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
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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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