Saturday, 16 August 2014

Chickpea Curry



1 1/2 tbsp coconut oil
3 spring onions, finely chopped
1 red pepper, chopped
1-2 leeks or courgettes, sliced
1/2 tsp salt
2 garlic cloves, minced
1 tsp ginger, grated
2 tbsp red or green thai curry paste
1/3 cup peas
1 can coconut milk
1 1/2 cups chickpeas
handful mushrooms, chopped
3 tbsp coriander

  1. Heat the coconut oil in a pan over a medium heat, then stir in the spring onions, leeks/courgettes, red peppers and salt. Cover and cook for about 5 minutes, or until the vegetables have softened a little.
  2. Add the garlic, ginger and curry paste and stir to coat. Cook for another 5 minutes, then add the peas and coconut milk.
  3. Turn up the heat to bring the mixture to a boil, then reduce the heat, cover and cook for 5 minutes. Stir in the chickpeas, mushrooms and coriander and cook for a final 5 minutes. Serve with coconut rice.
Recipe from How Sweet Eats

No comments:

Post a Comment