Chickpea Curry

SERVES 4

INGREDIENTS:

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

METHOD:

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