Coconut chickpea curry
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.
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.