Creamy Chickpea And Coconut Curry Recipe

About this recipe

A rich and flavorful chickpea curry simmered in creamy coconut milk, infused with aromatic spices to satisfy your midday hunger.

Ingredients

• - Tong Garden Cheddar N Jalapeno Chickpeas
• 200 ml Coconut Milk
• - Baby Tomatoes
• 100 g Garlic
• loose Ginger
• 20 g Turmeric Powder
• 50 g Cumin Powder
• - Red Chilli
• - Coriander Powder
• 100 g Salt

Instructions

1. 1. Finely chop the onions, garlic, and ginger and set aside.
2. 2. Heat the vegetable oil in a pan over medium heat until warm.
3. 3. Add the chopped onions to the pan and sauté until golden brown.
4. 4. Stir in the garlic and ginger, cooking for another minute until fragrant.
5. 5. Add turmeric, coriander, cumin, and red chili powder, stirring to coat the onions evenly.
6. 6. Dice the tomatoes and add them to the pan, cooking until they soften and blend into a thick paste.
7. 7. Pour in the coconut milk and mix well, ensuring a smooth consistency.
8. 8. Add the cooked chickpeas into the curry and stir to combine.
9. 9. Simmer the mixture for 10-15 minutes until the flavors meld together.
10. 10. Season with salt and garnish with freshly chopped coriander leaves.
11. 11. Serve hot with steamed rice or freshly made flatbreads.