CHICKPEA TURMERIC COCONUT CURRY

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.