A wonderfully rich and moreish coconut chickpea curry from a fantastic cook (and sister-in-law) Najma. You can add loads of vegetables to it making it a nutrient packed vegetarian meal.
If serving with naan, a great spelt naan bread recipe can be found here.
- 2 tbsp ghee, coconut oil or virgin olive oil
- 1 medium onion or ~15 cm leek, chopped
- 3 cm of root ginger, chopped finely
- 2 cloves of garlic, minced
- 1½ tsp mustard seeds
- 1½ tsp coriander seeds
- 1 tsp turmeric powder
- Salt to taste.
- 7 tomatoes, chopped small or 1 x 400g can chopped tomatoes
- 1 carton coconut cream (250ml - see notes below)
- 180g dried chickpeas, pre-cooked and drained OR 2 x 400g cans chickpeas, drained
- Lots of your choice of vegetables, chopped - e.g. courgettes, beans, peppers, cauliflower
- Fresh coriander, handful (optional)
- Heat oil in a large saucepan.
- Add onion and cook slowly until caramelised, nice golden brown. If you are using leek, just cook until soft, not brown.
- Add ginger, garlic, mustard seeds and coriander seeds and stir in quickly.
- Add turmeric and salt to taste and stir.
- Add chopped tomatoes and cook at least 20minutes. This needs to cook that long to make a rich sauce. If you cook for less time, it will not have the full flavour. Add water if sticking.
- When oil comes to top of the tomato sauce, add in coconut cream.
- Cook for 5-10 minutes until the sauce is all well integrated.
- Add the chickpeas and warm through.
- Put in the vegetables and fresh coriander if using. Heat until sauce begins to bubble, then 5 minutes more. Turn off heat and leave to sit, the vegetables will slowly cook with the residual heat.
- Serve with easy cook brown rice, spelt naan or spelt chapatti.
Coconut cream is not the same as creamed coconut. You can substitute with creamed coconut block but coconut cream is much more creamy. See here for an example of readily available coconut cream.