Coconut Chickpea Curry

• portioner: 2
• total tid: 32 minutes

Ingredienser

2 tbsp Ghee

2 garlic & ginger blocks (can use fresh)

2 tbsp tomato puree

2-3 tsp curry powder

1 tsp red chilli flakes

2 tins chickpea, drained

1 tin coconut milk (400ml)

1 ½ tsp garam masala

¼ lime (juice only)

Handful of fresh coriander, chopped

Vejledning

Heat ghee in a pan, add the garlic and ginger and stir for a few minutes

Add the tomato puree with a splash of water and cook for a few minutes. Add the curry powder and sliced red chilli and stir through

Cook for 5-10 minutes on a medium heat until you can see some oil separation

Add the drained chickpeas, followed by a large pinch of salt. Stir through

and cook for few minutes on a high heat

Add the coconut milk, stir thoroughly then put the lid on and simmer on a medium heat for 10

15 minutes

Remove the lid and add the garam masala, curry powder and chilli. Stir

through and cook for 1 minute

TOP TIP break down some chickpeas for a thicker consistency

Finally, season with a squeeze of lime juice and the chopped coriander