Easy Coconut Chickpea Curry
Ingredients
- 1 can chickpeas, drained
- 1/2 can coconut milk
- 1/2 can chopped tomatoes
- 1 onion, finely chopped
- 2-3 garlic cloves, minced
- 1 tsp turmeric powder
- 1/2 tsp chilli powder
- 1 tsp curry powder
- Salt to taste
To serve
- Cooked rice
- Veggies 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 caramelise
Add in all the spices and the garlic cloves
Cook for another minute and continue stirring to avoid burning
Add a dash of water to prevent from 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
Notes
Packed full of flavour!
