Oh so good! Chickpea Curry
This coconut chickpea curry has wonderful indian flavours. gluten, soy, nut free. I added in some unique 15 immunity mushroom mix to the recipe as keeping the immune system in check is crucial as well as great tasting food.I have altered the recipe slightly, as I don't eat onions, garlic or black pepper, I have omitted these, but feel free to add in if that's your thing.
Equipment
- Large pan
Ingredients
- 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 15 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
Instructions
- 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.
- Enjoy!
Notes
As it's a quick dish, so any other veges you want to add them in bite size pieces for quicker cooking, greens like spinach would be perfect just left on the pan once you have finished cooked and let them wilt, as spinach doesn't need much heat to cook them.
Tried this recipe?Let us know how it was!