Main Dishesdeliciouslyella
Creamy Coconut & Chickpea Curry
Fancy a flavoursome hearty lunch? This creamy curry delivers just that. It freezes well, so it can easily be prepared in advance and defrosted when you need it. Serve with a naan for obligatory dunking.
👥 4 Servings⏱️ Prep & Cook: 30 min🔥 Cook: 30 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
📝 Preparation Steps
1
Put the oil into a large saucepan set over medium heat. Add the onion and cook for ⏱️ 10 minutes until softened.
onion1
2
Add the garlic, tomato puree, curry powder, mustard seeds and cumin seeds. Cook for ⏱️ 30 seconds until fragrant, then stir in the chickpeas.
garlic4 clovesmedium curry powder2 tablespoonscumin seeds1 teaspoonchickpeas8.5 oz
3
Pour in the tomatoes and coconut milk, bring to the boil, then reduce the heat and simmer for ⏱️ 10 minutes until thickened.
4
Add the mangetout and peas; simmer for 3–5 more minutes until just cooked. Season to taste and serve with a spoonful of coconut yoghurt and some coriander.
mangetout7 ozcoconut yoghurt4 tablespoons
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