Chickpea Curry
This is not my "favourite" recipe per se but I do make it quite often. And even my carnivorous dad likes it! 😉
Chickpea Curry
(Serves 3 - 4)
Ingredients:
* 1 tablespoon of oil (coconut preferred)
* 2 medium sized onions
* 2-3 carrots
* 1 can of diced tomatoes (~400 g / ~14 oz)
* salt, pepper
* 2 tins of chickpeas, drained (~500 g / ~17,5 oz)
* 3 gloves garlic
* 2 teaspoons curry
* 1 teaspoon Garam Masala
* 1/4 teaspoon cumin
* 1 can coconut milk (~400 g / ~14 oz)
* 2 teaspoons flour
* 1 lime
Cut the onions in half rings, peel the carrots and cut them in half slices or small cubes.
Heat the oil in a pan and add the onions and carrots, fry until the onions are lightly browned.
Add the tomatoes, salt and pepper to taste and let the mix simmer for 10 minutes.
Add the drained chickpeas, finely chopped garlic and spices, plus the coconut milk and flour (to thicken the sauce). Let simmer for 10 - 12 minutes, if necessary add salt and pepper (or more of the spices). Press the juice of the lime over the curry to add some freshness.
Serve with rice.
Chickpea Curry
(Serves 3 - 4)
Ingredients:
* 1 tablespoon of oil (coconut preferred)
* 2 medium sized onions
* 2-3 carrots
* 1 can of diced tomatoes (~400 g / ~14 oz)
* salt, pepper
* 2 tins of chickpeas, drained (~500 g / ~17,5 oz)
* 3 gloves garlic
* 2 teaspoons curry
* 1 teaspoon Garam Masala
* 1/4 teaspoon cumin
* 1 can coconut milk (~400 g / ~14 oz)
* 2 teaspoons flour
* 1 lime
Cut the onions in half rings, peel the carrots and cut them in half slices or small cubes.
Heat the oil in a pan and add the onions and carrots, fry until the onions are lightly browned.
Add the tomatoes, salt and pepper to taste and let the mix simmer for 10 minutes.
Add the drained chickpeas, finely chopped garlic and spices, plus the coconut milk and flour (to thicken the sauce). Let simmer for 10 - 12 minutes, if necessary add salt and pepper (or more of the spices). Press the juice of the lime over the curry to add some freshness.
Serve with rice.