Categories
 10Mins Prep Time |
 10Mins Cook Time |
 beginnerSkill Level |
people
Ingredients
- 1 pinch Black Pepper
- 400 g Chickpeas drained and rinsed
- 1 tbsp Curry Powder
- 3 cloves garlic Finley sliced
- 1 tsp ground coriander
- 1 tsp ground cumin
- 400 g light coconut milk
- 0.5 Lime
- 1 tsp Paprika
- 0.5 Red Chilli deseeded and finely chopped
- 1 Red Onion finely sliced
- 1 pinch Salt
- 400 g Chopped tomatoes
- 1 bunch Fresh Coriander
- 0.5 Fresh ginger Peeled and finely sliced
- 2 tbsp Oil
to serve
- 200 g Couscous cooked
- 2 Avocado
- 3 wholemeal pitta bread toasted
Cooking Instructions
- Add the oil to a medium-sized saucepan and set on a high heat for 1 minute to warm up. Add the onion and fry for 2½ minutes, stirring regularly. Add the garlic, chilli and ginger and fry for 1½ minutes more. Add the spices and a pinch of salt and pepper and stir for 30 seconds, then add the tinned tomatoes, chickpeas and coconut milk. Bring to the boil, then reduce the heat and simmer for a few minutes. Finely chop the coriander, stalks included, and add to the pan along with the lime juice. Finally, taste and season with more salt and pepper if needed.
- Serve with some ripe avocado, couscous (which will be ready in 5 minutes) and/or some toasted whole wheat pitta cut into thin soldiers. Rice also goes great with this curry but needs more cooking time.