Katy's Utterly Delicious Chickpea Curry
A community recipe by Baking PhoenixNot tested or verified by Nigella.com
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Heat the oil (preferably in a wok) and add the onion, garlic and ginger. Fry gently for a couple of minutes until the onion has softened. Add all your curry powder and seeds. Mix well and fry for another minute to release the aromas. Add the coconut milk and mix well for another minute or so. Add the tomatoes and stir thoroughly. Stir in the puree and sugar and bring to the boil. Reduce heat and simmer gently for 10-15 minutes. Stir every few minutes. Stir in the chickpeas. Cook for another 5 minutes. Just before serving, stir through a little lime juice and chopped coriander (if using). Serve with basmati rice and enjoy!
Heat the oil (preferably in a wok) and add the onion, garlic and ginger. Fry gently for a couple of minutes until the onion has softened. Add all your curry powder and seeds. Mix well and fry for another minute to release the aromas. Add the coconut milk and mix well for another minute or so. Add the tomatoes and stir thoroughly. Stir in the puree and sugar and bring to the boil. Reduce heat and simmer gently for 10-15 minutes. Stir every few minutes. Stir in the garbanzo beans. Cook for another 5 minutes. Just before serving, stir through a little lime juice and chopped coriander (if using). Serve with basmati rice and enjoy!
Introduction
This is an incredibly easy and delicious dish - using mainly store-cupboard ingredients, it is also economical. Avoid scoffing when it's still in the pan - it's very moreish!
This is an incredibly easy and delicious dish - using mainly store-cupboard ingredients, it is also economical. Avoid scoffing when it's still in the pan - it's very moreish!
For US measures and ingredient names, use the toggle at the top of the ingredients list.
Ingredients
Serves: 2
Metric
U.S.
- 1 tablespoon vegetable oil
- 1 medium onion (chopped)
- 1 clove garlic (finely chopped)
- 2½ centimetres piece of fresh ginger (finely chopped)
- 1 tablespoon curry powder (med hot)
- ½ tablespoon garam masala (or cumin mustard & onion seeds )
- 150 millilitres coconut milk
- 1 can chopped tomatoes
- 2 tablespoons tomato puree
- 1 teaspoon brown sugar
- 400 grams chickpeas
- 1 dash lime juice
- fresh coriander (chopped - optional)
- 1 tablespoon vegetable oil
- 1 medium onion (chopped)
- 1 clove garlic (finely chopped)
- ⅞ inch piece of fresh gingerroot (finely chopped)
- 1 tablespoon curry powder (med hot)
- ½ tablespoon garam masala (or cumin mustard & onion seeds )
- 5 fluid ounces coconut milk
- 1 can diced tomatoes
- 2 tablespoons tomato puree
- 1 teaspoon brown sugar
- 14⅛ ounces garbanzo beans
- 1 dash lime juice
- cilantro (chopped - optional)
Method
Katy's Utterly Delicious Chickpea Curry is a community recipe submitted by Baking Phoenix and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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