This is soooo good, gorgeous rich and creamy coconut chickpea curry, infused with lime, coriander, turmeric and fresh chillies. This is what I call spoon food, I love eating with a spoon it means I can get the maximum food and sauce in my mouth in one go!
Ingredients
(serves 2)
1 can coconut milk full fat
1 can chickpeas or
(2 cups dried soaked and boiled chickpeas)
1 tbsp ghee or butter
1 onion finely chopped
2 cloves garlic finely chopped
1 tbsp curry powder
1/2 tsp turmeric
1 red chilli finely sliced
1 tbsp fresh chopped coriander
Optional Extra Ingredients
2 cups diced butternut squash steamed
1 handful fresh spinach
1 diced sweet potato steamed
Heat the ghee in a medium hot skillet, add the onions and gently soften for around ten minutes, add the garlic and cook for a further five minutes. Add the curry powder and turmeric and stir in well, add the coconut milk and mix well, add the chickpeas and simmer gently for a few minutes until the coconut milk has thickened slightly, serve and garnish with the fresh chilli and coriander.
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