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Coconut Chickpea Curry

Coconut Chickpea Curry

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 8 people
Course: Dinner, Lunch, Main Course
Cuisine: Indian
Ingredients Method

Ingredients
  

  • ¾ cup dry chickpeas soaked overnight, or substitute for 1 can - see notes
  • 2 cups jasmine rice
  • ½ cup olive oil
  • 3 medium brown onion finely diced
  • 8 cloves garlic minced
  • 1 red bell pepper finely diced
  • 2 medium carrot finely chopped
  • 1 head broccoli cut into small florets
  • 1 inch fresh ginger minced
  • 2 cups boiling water
  • ⅔ cup tomato passata
  • ½ cup coconut cream
  • 1 handful fresh coriander (finely chopped *optional)
Spice mix
  • 2 tsp cumin
  • 1 tsp paprika powder
  • 2 tsp curry powder I used mild but you can use hot
  • ⅓ tsp cinnamon
  • 4 tsp salt
  • ⅓ tsp coarse pepper

Method
 

  1. Soak the dry chickpeas overnight in plenty of water. The chickpeas should at least double in size.
  2. Cook the rice in 4 cups of water.
  3. While the rice is cooking, add the oil, onion and garlic to a large pan and cook on medium-high heat for about 10 minutes. This may seem like a long time, but this is the foundation of any good curry in my experience.
  4. Add the bell pepper, stir and cook for about 2 minutes until the pepper starts to reduce down and release some of its redness.
  5. Next add the carrot, broccoli, ginger and the spice mix. Stir well and cook for about 5 minutes.
  6. Then add the tomato passata, chickpeas, water and stir well. Cover with the lid and simmer for about 10 minutes.
  7. Add the coconut cream, simmer for another minute and you’re done! Serve the curry with rice and sprinkle some fresh coriander on top (this is optional).