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Coconut Chickpea Curry

Ingredients

  • 1 cup chickpeas boiled
  • 2 tbsp coconut oil
  • 1 cup onion sliced
  • ½ cup tomatoes chopped
  • 1 tsp salt
  • ½ tsp black pepper powder
  • ¼ tsp turmeric
  • 1 tsp honey
  • 1 tsp garlic chopped
  • 1 ½ tbsp garam masala
  • 1 tsp curry powder
  • ¼ tsp cumin
  • ¼ cup coconut milk
  • ¼ cup fresh coconut grated
  • 2 tsp cornflour
  • 2 tsp lemon juice
  • 2 tbsp coriander for garnish

Instructions

  1. Heat oil in a pan, add onions and tomatoes.
  2. Add salt and ground black pepper to the mixture and stir.
  3. Lower the heat to medium and allow it to cook until juices of the tomatoes are naturally released and onion becomes soft
  4. Add chickpeas, garlic, garam masala, curry powder and cumin.
  5. Stir to mix.
  6. Add coconut milk and stir again.
  7. Add cornflour, 2 cups of water and mix well.
  8. Bring the curry to a boil, and then reduce the flame to low so that the mixture continues to simmer for 10 to 12 minutes more.
  9. Remove the curry from heat, add lemon juice, chopped coriander leaves and keep stirring to combine.
  10. Serve hot with kulchas.