Who does not love a curry ? This is our Friday night dinner. It was so quick to make, but then I did have the chickpeas cooked and ready to go. Don't be afraid to use chickpeas. If you have never cooked with them, this would be the best way to use them for your first time.
Nutrients -
Chickpeas - Gluten free and a high source of protein, fiber, Iron, vitamin B6 and Magnesium.
Turmeric - Iron, manganese and B6. Benefits are anti-inflammatory, decreases cancer risk, support of detoxification, improves cognitive function, blood sugar balance, kidney function and helps with the severity associated with arthritis and digestive disorders.
Coconut Chickpea Curry Recipe
serves about 4 - 5
900 gr cooked chickpeas - soak dried chickpeas overnight, drain and then cover with fresh water and simmer for about 1 hour with the lid on or until cooked. Drain. These can then be frozen.
1 onion - sliced
3 cloves garlic - chopped finely
4 tbsp tomato paste
1 1/2 tbsp garam masala
1 tsp curry powder
1/2 tsp cumin powder
1 tbsp turmeric
1 tsp coconut flour - this will slightly thicken it
200 g coconut cream
200 ml water
coconut for frying
Himalayan salt and pepper
Option - add cubed sweet potato
- 2 tbsp dried coconut
Brown basmati rice - enough for your family, cook by the directions on the packet.
Method
Cook your rice.
1 - In a large heavy base pot, melt oil and saute your onion with the lid on.
2 - Add your garlic and spices, cook on low stirring with a wooden spoon for 1 minute.
3 - Add your tomato paste and coconut flour. Cook for 1 minute on low.
4 - Add the coconut cream and water, stir, then add the chickpeas to it. Cook with the lid off for about 30 minutes.
Taste and season
Serve on brown basmati rice.
Enjoy xx