Easy Coconut Chickpea Curry
Ingredients
- 1 can of chickpeas
- 1/2 can of coconut milk
- 1/2 can of chopped tomatoes
- 1 onion, finely chopped
- 2-3 garlic cloves, minced
- 1 tsp of turmeric powder
- 1/2 tsp of chilli powder
- 1 tsp of curry powder
- Salt to taste
Serving suggestions
- Rice and vegetables of your choice
Preparation
Add a dash of oil to a large pan and once hot add in the chopped onion.
Fry the onion gently for 3-4 minutes until it starts to caramelize.
Add in all the spices and the garlic cloves and cook for another minute while continuing to stir to avoid burning.
Add a dash of water to prevent sticking.
Add in the drained chickpeas, coconut milk, and tinned tomatoes, mix everything together, and add a bit of boiling water just enough to cover the chickpeas.
Put the lid on and cook on a low heat for 20-25 minutes.
Serve with some rice and veggies.
