Gluten-Free Chickpea Coconut Curry Recipe

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.