Gluten-Free Chickpea Coconut Curry Recipe
Sunday 29 January 2017
I love a good curry and being a studentI have found that this one is easy to make and fairly cheap as well. You could also add broccoli and potatoe if you wanted more variety.
Chickpea Coconut Curry
Serves: 4
Time: 20 Minutes
Ingredients:
2 cans of
drained chickpeas
1 cup
shredded coconut
1 onion
3tsp garlic
3tsp ginger
4tsp
coriander
2tsp fennel
seeds
1tsp
cinnamon
1 tsp
cayenne pepper
1 tsp
turmeric
2 tomatoes
1 can tomatoes
1tsp salt
¼ cup water
1 can
coconut cream
Method:
1 Heat a frying pan over
medium to high heat. Place all of the shredded coconut into the pan lightly toasting, stirring occasionally to ensure it doesn’t burn. Add the water
eventually the coconut will break down although this does take time (if you are
impatient like me, you can just use the toasted shredded coconut.) once
2 Add the onion, garlic,
ginger and cook until translucent.
3 Add the ground spices and
mix together, for about a minute for everything to be mixed together. Add
tomatoes and a splash of water and cook until the tomatoes are tender, this
will take approximately five minutes depending on how hard the tomatoes are. If
there are still bits left mash them with a fork.
4 Add the shredded coconut
mix, and chickpeas giving them all a stir around then add the coconut cream
stirring to ensure it is all mixed together.
5 Let simmer for 5 to ten
minutes and serve with rice.
What is your favourite curry recipe? Have you tried this one?
Let me know in the comments below.
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