Easy Creamy Coconut Chickpeas Curry
Ingredients
- 1-2 tablespoons coconut oil or olive oil
- 1 onion, chopped
- 4 cloves garlic, crushed
- 3 teaspoons curry powder
- 2 teaspoons ground cumin
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- 1 tin drained and rinsed chickpeas
- 1 tin chopped tomatoes
- 2 tablespoons tomato puree
- 1 tin full fat coconut milk
- salt and pepper to taste
- fresh coriander and lime, to serve
Preparation
Heat the oil in a large pan and sweat the onion and garlic.
Mix in all the spices and cook for 1 minute.
Add in the tin of tomatoes, tomato paste, coconut milk, chickpeas, salt and pepper and stir.
Heat until boiling, then turn down to a simmer and cook for 10-15 minutes. Serve with rice or quinoa, coriander and fresh lime juice.
