Oh so good chickpea curry!
This was a winner dish in our house. I tweaked the recipe a bit to suit our dietary lifestyle. Lovely as a main or side lunch. You could also use this dish and pile other organic veges into the pan, rather than the veges on the side.
Oh so good! Chickpea Curry
- Large pan
- 1 tbsp organic coconut oil (refined oil for cooking).
- 1 inch organic fresh ginger
- 1 tbsp organic garam masala
- ¼ tsp organic turmeric
- ¼ tsp organic cayenne pepper
- ½ tsp 12 Immunity Mushroom Mix recommended
- ¼ tsp himalayan salt
- 1½ Cups organic Chopped tomatoes (or 1 can organic tomatoes).
- 1¾ Cups organic cooked chickpeas (or 1 can organic chickpeas, rinse before using).
- 1½ Cup full-fat organic coconut milk (or ¾ cups organic coconut cream).
- 2 tbsp freshly squeezed organic lime juice
- handful chopped organic coriander
- In a large pan, heat coconut oil, over a medium heat, add in ginger and other spices you are using, salt a little and cook for a few minutes.
- Reduce heat a little and add spices, i.e garam masala, turmeric, cayenne, mushroom mix and cook for a further 30 seconds.
- Now, add the chopped tomatoes, stir gently to mix thoroughly and continue to cook for approx 3-5 minutes, stirring occasionally until the tomatoes start to break down and dry up a bit. Now add in the coconut milk/cream and chickpeas, bring just to the boil, then reduce down to simmer.
- Simmer for about 10 minutes until reduced slightly, if you don't like it too creamy then add in some water and further reduce. Add in lime juice, taste and add in some more salt if you feel you need.
- Serve up with organic rice, or poppadoms, or steamed organic veges
- Garnish with chopped coriander/cilantro.