Creamy Coconut Chickpea Curry Recipe

About this recipe

This rich and flavorful curry combines tender chickpeas with a creamy coconut base, infused with aromatic spices for a satisfying dinner.

Ingredients

• - Tong Garden Cheddar N Jalapeno Chickpeas
• 200 ml Coconut Milk
• - Baby Tomatoes
• 100 g Garlic
• loose Ginger
• 250g Green Chilli
• 100 g Jeera
• 20 g Turmeric Powder
• 45 g Garam Masala
• - Coriander Powder
• 100 g Salt

Instructions

1. 1. Heat vegetable oil in a pan and add cumin seeds, letting them sizzle for 30 seconds.
2. 2. Add chopped onions and sauté until golden brown, approximately 4-5 minutes.
3. 3. Stir in minced garlic, grated ginger, and sliced green chilies; cook for another 2 minutes.
4. 4. Mix in turmeric powder, coriander powder, and garam masala, stirring well to combine.
5. 5. Pour in the pureed tomatoes and cook for 5 minutes until the mixture thickens.
6. 6. Add boiled chickpeas to the pan and mix well, ensuring they are coated with the spices.
7. 7. Pour coconut milk into the pan, stir, and let the curry simmer for 10 minutes.
8. 8. Adjust seasoning by adding salt to taste and stir thoroughly.
9. 9. Garnish with freshly chopped coriander before serving.