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Prep time
30 minutes
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Cook time
20 minutes
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Serves
6
Author Notes
This is a flavourful, yet very easy to make curry dish for the colder days. —.506
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Ingredients
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1
Onion
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2
Garlic cloves
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2 teaspoons
Grated ginger
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2 teaspoons
Ground turmeric
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2 teaspoons
Ground curry
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1 teaspoon
Ground cumin
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1 teaspoon
Ground cilantro
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0,5 teaspoons
Ground cinnamon
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0,5 teaspoons
Ground cayenne
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400 grams
Chickpeas
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400 grams
Chopped tomatoes
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400 grams
Coconut milk
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1
Green Chilli Pepper
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1 teaspoon
Salt
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2 tablespoons
Olive oil
Directions
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In a large sauté pan, heat oil over medium heat, add the diced onions and sauté until lightly caramelised (about 5 minutes).
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Stir in spices, finely chopped garlic and ginger and sauté for about 1 min.
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Add tomatoes and coconut milk, cook for 10 min and blend the sauce until creamy using a hand blender.
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Reduce the curry for 5 minutes more and season with salt to taste.
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Add the drained chickpeas and thinly sliced green chilli pepper.
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Serve warm in a bowl, drizzle with olive oil and top it up with coconut flakes.
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