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Coconut chickpea curry

Kate
A wonderfully rich and moreish coconut chickpea curry from a fantastic cook (and sister-in-law) Najma. You can add loads of vegetables to it making it a nutrient packed vegetarian meal.
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Main
Cuisine Indian
Servings 6 servings

Ingredients
  

  • 2 tbsp ghee coconut oil or virgin olive oil
  • 1 medium onion or ~15 cm leek chopped
  • 3 cm of root ginger chopped finely
  • 2 cloves of garlic minced
  • 1 1/2 tsp mustard seeds
  • 1 1/2 tsp coriander seeds
  • 1 tsp turmeric powder
  • Salt to taste.
  • 7 tomatoes, chopped small or 1 x 400g can chopped tomatoes optional
  • 1 carton coconut cream 250ml - see notes below
  • 180 g dried chickpeas pre-cooked and drained OR 2 x 400g cans chickpeas, drained
  • Lots of your choice of vegetables chopped - e.g. courgettes, beans, peppers, cauliflower
  • Fresh coriander handful (optional)

Instructions
 

  • Heat oil in a large saucepan.
  • Add onion and cook slowly until caramelised, nice golden brown. If you are using leek, just cook until soft, not brown.
  • Add ginger, garlic, mustard seeds and coriander seeds and stir in quickly.
  • Add turmeric and salt to taste and stir.
  • Add chopped tomatoes and cook at least 20minutes. This needs to cook that long to make a rich sauce. If you cook for less time, it will not have the full flavour. Add water if sticking.
  • When oil comes to top of the tomato sauce, add in coconut cream.
  • Cook for 5-10 minutes until the sauce is all well integrated.
  • Add the chickpeas and warm through.
  • Put in the vegetables and fresh coriander if using. Heat until sauce begins to bubble, then 5 minutes more. Turn off heat and leave to sit, the vegetables will slowly cook with the residual heat.
  • Serve with easy cook brown rice, spelt naan or spelt chapatti.